what makes bacon so good?
it's made of parts you don't even want to think about, and after it's simmered in its own fluids and is crisp and brittle and a little burned--the cook takes the lard grease that's left over, pours it into a Mason jar, and tucks this fat under the sink for some future, disgusting project. mmmmm-mm that's good.

and we say we're disgusted by pig's feet...