I’m starting with one of my favorite commercials of all time, it still cracks me up every time I see it.

Of course the love of bacon can go far beyond a typical breakfast accompaniment. . .

I decided to use StumbleUpon to check out what other bacon items are readily available, here are a couple of my favorites:

For the intellectuals, there are tons of books available, my pick is titled Bacon: A Love Story. It’s available for pre-order on Amazon if you’re interested.

For those of you who can’t decide between the salty and the sweet, try The Maple-Bacon Lollipop . Environmentally-conscious people, have no fear, they use sustainable-organic bacon in each one.

For those who dream of new bacon products, someone has come up with the concept of Bacon-flavored Diet Coke.  I think my favorite part is that’s it’s Diet, eating all those bacon lollipops can really pack on the pounds.

Finally, for the absolutely obsessed with bacon need to have it all the time individuals, there is bacon-flavored dental floss.  It’s for people who can’t bear to get rid of the bacon flavor in their mouth, so they clean it out with yet more bacon.  Seriously. Awesome.

Of course, no post completely devoted to bacon could go without a recipe.   I pulled this one out of the latest Martha Stewart cookbook Cooking School,  and she does justice to pancetta, the Italian version of bacon.  It was delicious. End of Story.

Roasted Pork Loin

• 1 boneless pork loin (~ 2 lbs)
• tablespoon finely chopped rosemary, plus 1 whole sprig
• olive oil
• salt & pepper
• 12 ounces pancetta, very thinly slices (~20 slices)

Pre-heat the oven to 450°F.

Season the pork with salt and pepper and then sear on all sides in a cast-iron skillet (I used my Le Creuset braiser, which has quickly become one of my favorite kitchen items).  Allow the pork to cool about 15 minutes.  Rub the pork all over with the rosemary and then wrap with the sliced pancetta.  Secure the pancetta with cooking twine.

Place the pork back into the skilled and place in the oven, basting occasionally with the juices.  If you have a thermometer (I don’t), then roast until the thickest part reaches 138°F, approximately 40-50 minutes.  Remove from the oven and let it rest of 10 minutes before slicing.

Side notes

• This recipe is really easy to cut in half, I actually turned the oven down to 425 and cooked it for roughly 40-45 minutes
• I don’t like rosemary overload, so I used less than what the recipe called for.
• I need to purchase real cooking twine, or perhaps improve my tying skills…ok maybe both
• As I finish this post, I come to find that the Bacon Explosion has taken the internet by storm…within the last hour it has shown up on Facebook, Twitter, Tumblr and the NYTimes! Guess it’s good timing to add some more bacon on the web then…