I love the magical thin meat myself.
Lately I shop at the Whole Foods market because it’s right on my way home from work. Of course the bacon there is, ahem, "healthy" by not being preserved with nitrates. Still tastes quite good.
If you have trouble with burning your bacon, try getting a brand that is not sugar cured. The sugar is what burns.
I recently stopped at the "Czech Stop" in West, Texas to get a package of their local bacon. I’ ve never seen such wide slices. There was a section of very lean meat attached to the bacon that is not normally attached to commercial brands. I was wondering if there was a particular name for that section of lean that I haven’t seen on commercial brands.
That reminds me of some bacon my uncle gave my family some 30 years ago that was thick sliced but also had a rind on it . The rind was so tough and not really edible, but the bacon was fantastic. Has anyone else had bacon with a rind?