make it bacon?

so i like bacon but i wouldn't say i love bacon. i would probably say that i prefer the smell of bacon more than its taste. i would even go so far as to say that i like Aussie bacon more than the strips of fat they serve up across North America. what's the difference you ask? well, to keep it simple, Aussie bacon is more like what we would call Canadian back bacon here. in other words, it's a bit more like ham and a lot less fatty. but i digress. even though i'm not bacon's number one fan – probably because of health reasons – i do think its a great enhancer of flavours in food. i don't know what it is but there's an x-factor in bacon that just makes things taste better. take for example a basic tomato sauce or what some would call Napolitana. if you were to add a bit of diced up bacon and saute it with your onions and garlic while making your sauce, you'd get this wonderful hint of smokiness added to your sauce. it doesn't overtake the rest of the sauce but just adds to it. or how about a split pea & ham soup? or chicken a la king? the list goes on. certainly, anything in excess can turn a good thing bad. but bacon in mild doses? so far, i'm a fan.