Ah, bacon. It's hard to think of any meat more loved by carnivores or tearfully missed by vegetarians. We can't come up with a dish that can't be made better by the inclusion of the salty, smoky wonder. And we've been known to wax rhapsodic over its unctuous charms. Where for art thou, BLT? We're looking at you, baked beans! Bacon lovers around town practically weep at the sight of the porcine wonder food in all its glory from the good folks at The Meat Shop in south Phoenix. Who can blame them? The Wilson family has spent 100-odd years breeding and raising pigs, and it is clearly reflected in the caliber of their bacon. Hand-raised and butchered in-house, the little piggies' final resting place in a hand-sealed rasher goes to market weekly, and if you're lucky (and by lucky, we mean early to the Downtown Phoenix Farmers Market) or you just call to reserve some at the Wilsons' store, you'll score bacon that's never seen the inside of a freezer. Ah, bacon. If loving you is wrong, we don't wanna be right.