The way marketing goes is something else, all right. Back in the '70s my mother fed us standard Oscar Meyer bacon, which I still think is the best (albeit perh

The way marketing goes is something else, all right. Back in the '70s my mother fed us standard Oscar Meyer bacon, which I still think is the best (albeit perhaps under-cooked by most people's standards). Back then it was advertised as being "Sugar cured", that's evidently part of its unique taste. I just started adding ~100 calories explicitly including some fat to my normal 200 calorie bagel breakfast, and that includes a couple of slices of said bacon every few days. Which is no longer advertised as "Sugar cured", (instead it's "Hardwood smoked" or the like), it still has sugar in the label ... and it needs only a bit of salt to be every bit as good as it was in the '70s.