Most of the bacon varieties out there are basically that, a form of pastramied beef naval. Jack's Facon being a great example of one out there. But I don't think the beef or veal belly versions, nor the turkey bacon which is maid out of dark meat are coming as close to the bacon mouth feel as those from the lamb belly. Here is a pic from clean up time. When you do find some lamb bacon, remember, the smoked lamb shmaltz rendered out is pure gold...lamb lard basically. Don't toss a single drop of it out, rather keep it for anything/everything from gnocchi to breakfast eggs'n'hash. And bagelman, I have serious wood stove oven envy right now and want to come for a Shabbas
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