Grass-fed beef, pastured pork, poultry, lamb and eggs.
Thick-cut bacon is usually 50% thicker than regular bacon. It comes from the same part of the pig - the special, delectable pork belly.
Be sure to save the fat after you cook this bacon, as that's invaluable lard, which has a high smoke point and outstanding flavor, so you can fry anything in it nicely and ensure it tastes extra great, (like bacon).
That left over fat - lard - from pork cuts like bacon, is a whole additional source of value. Enjoy.