Give the others whatever's cheapest.
Save the real food for the USA.
I like that newfangled precooked bacon. A couple slices re-fried in a pan gives you extra-crispy bacon and bacon fat for frying your eggs in.
And I do regular bacon, but mostly for the fat that goes in a container for popcorn and flavoring other fried goodies, etc.
My nose would draw me to the hotel kitchen just in time to see big sheet pans of finished bacon coming out of the convection ovens. The only admonition cookie ever said was "Don't burn your mouth!"
Not a chance... ;)
Oh, yeah...When I have to do up a sheet pan of bacon at work, I always make a bit extra...for the boss...and me.