I haven't seen this posted here yet but it seems like something you spags would like: http://www.meatpaper.com/
QuoteMeatpaper is a print magazine of art and ideas about meat. We like metaphors more than marinating tips. We are your journal of meat culture.
WHY?????????????
http://www.meatpaper.com/articles/2009/mp_seven_veggie_bacon.html
QuoteCooking Notes: The smell is one of toasted crepe paper with a hint of smoke, but gradually mellows into what J describes as "hickory and cardboard, with a touch of popcorn and allspice." As the Smart Bacon cooks, seemingly random sections blacken faster than others, giving it a bruised and abused quality.