Oh yeah, we've got a proper local butcher and their bacon is something else. The difference between that and even the "Bestest Ever Because You're Worth It" range of bacon from supermarkets (even Waitrose/M&S) is palpable. Just so much better. I'm sure the fact that it's cut so thickly is as important as the quality of the meat itself. That and, as you say, the fact it isn't bulked out with water. Why that's even legal, I don't know.I’d pretty much eliminated high nitrite bacon from our diets, then a nearby farmer offered organic, ethically sourced cuts. So, so good and isn’t pumped full of water and shit. One blt a week as a treat in the last month.