Bacon has naturally enticed people around the world since it was first invented in 1500 B.C. The cured, smoky wonder has advance from a breakfast favorite to a “dream” value-added product to latest flavor infused into everything from desserts to vodka.

It is a good thing that 11% (23lb) of the pig’s weight is bacon since the average American alone eats an estimated 18 pounds each year.

The bacon obsession has really bloomed in last several years as consumers search for the ultimate eating experience.

In Chicago, April has officially been named bacon month whereas at Busch Stadium in St. Louis bacon will top the list as new food item offered at concession stands for the start of the baseball season.

Prior to the bacon boom, 80% of the bacon was sold in retail and only 20% in food services. Until recent, the consumption of bacon, like all meat, was a predictable seasonal pattern.

So, exactly what is the attraction to bacon?

Perhaps, it is the health benefit of naturally occurring nutrients in pork – choline with boosting the intelligence of unborn child or life-prolonging effect of niacin.

Possibly, it is the claim from U.K. scientists that the bacon sandwich is the best hangover cure.

Perchance, it is the public statements by celebrities and famous chefs that everything tastes better with bacon, which did not negatively hurt the meat product’s image.

The virtual world has also contributed to the bacon industry generating more than $4 billion in annual sales in recent years. In the analysis of social media posts, the National Pork Board found that bacon was the top-mentioned pork product in U.S., allowing individuals to openly endorse it.

Still, the most feasible reason people are addicted to bacon is it just plain taste good. 

Scientists simple explain that umami -a type of amino acids- plays an important role in making food taste delicious.  Human sense of taste is comprised of five basic tastes - sweet, salty, sour, bitter, and umami.  

Food experts explain that umami has a mild but lasting aftertaste difficult to describe.  In my opinion, that is nucleus of bacon's natural charm.