There aren’t many foods that evoke more fiery passion than bacon. It’s one of those rare items that will make people look forward to getting out of bed in the morning, or to wait in line for brunch. Much more than just a breakfast food, it’s become an obsession, an edible icon. What makes it so great? 

Bacon 101

We all know that bacon comes from pigs, but where you live may determine where exactly on the pig your bacon originates from. In the U.S. and Canada, strips of bacon usually come from the pork belly, whereas in Europe and Australia, it may be from the side or back cuts. The infamous Canadian bacon, also called back bacon, comes from the loin in the mid-back area, and is much leaner than the fat-lined rashers of streaky bacon. Pancetta, common in Italy, is from the belly.

Bacon is typically cured—a preservation process usually involving lots of salt and some flavoring—and then smoked. As you’d expect, those elements are what make it so addictively delicious. Cooking bacon causes the fats, sugars and amino acids to undergo chemical reactions that release compounds into the air that smell amazing and make you want to eat them. Of course, too much of a good thing is often fattening, and bacon exemplifies this, providing a huge proportion of your recommended daily intake of salt, fat and calories.

But the great thing about bacon is you really don’t need much of it to get your fix. The sweet smoky flavor is a great complement to many dishes, and in the past several years it has turned up in every possible course, and any meal. Here are a few notables.

Sweet stuff

Bacon in desserts is so common now that it’s not even a thing. Cookies, brittle, popsicles— you name it and someone has put a bacon on it. My favorite is probably Spicy Caramel Bacon Popcorn. Check out any list of the best donut shops in the country, and you’re’ sure to find a few—maybe even all of them—that serve a donut topped with bacon. They’re worth a try, trust me, especially the maple-bacon versions.

Wrapped up

Bacon’s smoky allure is ideal when wrapped around other items, again owing to its piercing flavor. Loop it around asparagus and you will make many friends. Coat your Thanksgiving turkey with bacon and you will forever be cast as your family’s favorite holiday host.

Infused

Ever made bacon butter? It sounds over-indulgent because it is. It’s also delicious, spread on some fresh bread. Infusing bacon flavor in alcohol has also become common. Vodka and bourbon seem to be the most common spirits to get the bacon treatment. What’s better than a bacon-infused Old Fashioned? If there is something more delightful, I’ve yet to try it.

How do you like your bacon? Share your ideas in the comments and on Twitter at @luvoinc.