They are: smoky, sweet, and funky.
Funky bacon is funky, because it is not
necessarily made of pork, or it is cured or seasoned in a
prominent way. Funky bacon can also be sweet or smoky.
A smoky bacon can be sweet, but a sweet
bacon is qualified by its sweetness and has a lack of overall
All bacon should be
salty, without allowing the salt to overpower and should be cut
in a way that is appropriate to its use and the bacon’s own
The fat-to-meat ratio
should be a one-to-one balance of fat to meat, one that errs on
the fatty side. A 60 percent fat to 40 percent meat ratio is the
limit of acceptability for a standard bacon slice (cut from 1∕16
to 1∕8 inch thick)