Bacon is simply the best part of the pig, in my opinion. It is salt cured, often smoked, and usually from the belly. The fatty belly pieces are just amazing and can be used in so many ways. I like to grill or fry bacon, and use it in sandwiches, bacon & egg and other breakfast combinations, wrapped around grilled scallops, as a topping for grilled oysters, etc. I much prefer it in decent sized slices, not bacon bits, but bacon bits do have their uses, e.g. in salad.
the devils dictionary
n. The mummy of a pig embalmed in brine. To "save one's bacon" is to narrowly escape some particular woman, or other peril.

By heaven forsaken,
By Justice o'ertaken,
He saved his bacon
By cutting a single slice of it;
For 'twas cut from the throat,
And we venture to quote
Death, hell and the grave as the price of it.
—S. F. Journal of Commerce

(also: The Devil's Dictionary)

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