Thinking of hog jowl (earlier post), I have a rant. When sliced to cook in the form of bacon strips, why do some people insist on removing the skin? Leave it. Trim hairs if present, then pan fry to a crisp texture. Serve hot. Preferably between sliced wholecake, with fried eggs and sliced cheese of course. The edge of fried pork skin adds another layer of extra crunchiness.