For those that like a little extra crunch with their bacon, try 3Ts Farms' Rind-On Bacon. Rind-On Bacon is about 50% thicker than regular bacon and it comes from the pork belly. Today most bacon has the pork skin removed before smoking, but some customers prefer the old fashioned tradition of keeping the "rind" on the bacon. If you've never cooked rind-on bacon before, there are two methods to cooking it. First,  just pop it in the pan and fry like regular bacon. This will make the rind curl and cook, making some parts crispy and crunchy while other parts are soft and chewy. Lastly, you can cut 3-4 notches into the rind (just through the rind, not the meat or fat), which will help the bacon to cook evenly and become crisp all over.