Fat.

The key for me is that the fat is super rich, almost buttery in texture. Given that Herb has even more practice preparing it than I do, I asked him for his input. "I like it very lightly cooked at low heat," he said. "Perhaps even better still is that you can eat it raw, just as you would pancetta or prosciutto. Since we make and preserve it the way we do all our meats—drying it to remove the moisture—it is shelf stable. You can enjoy 'bacon sashimi' if you want. When you eat it without cooking it," Herb said, "you can really taste the sweetness of the meat. But in a way, I guess, the light cooking is kind of the best of both worlds—the succulent melted fat with the sweet meat flavor. Because it is dry-cured and has low water content, the fat has a lower smoke point, so however you cook it, we recommend doing so at low heat. We use no sugar, dextrose, molasses, or any sweetening of any kind, yet that bacon is sweet. Probably as important as anything is the soft, smoky, very clean, no burn aftertaste—it just lingers."

Read the rest here.

Do yourself a favor ... don't mis this, Ari knows.