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Happy International Bacon Day!
The celebration was conceived by a bunch of CU Boulder (Colorado, US) graduate students back in 2004.
And ever since, foodies have been celebrating rashers on the same day annually.
READ MORE: Five things you can tell about your health by looking at your hands
On the first Saturday of September every year, people make it their mission to tuck into the porky treat.
They can do this in a variety of ways – from enjoying a Full English, running it through some pasta or tucking it into a BLT.
But did you know, you could have been cooking bacon wrong your whole life?
Previously, Daily Star caught up with Jeff Baker, Executive Development Chef at Farmison & Co, to find out the best way to cook the fry-up favourite.
The professional chef, who cooked for the late Queen in the past, shed light on where many of us are going wrong in the kitchen.
One of the most common mistakes is cooking your bacon slow and steady, which prevents it from crisping up.
So to combat this, always make sure your frying pan is piping hot before you drop the rashers in.
Start by searing them on both sides to create caramelisation, which creates a lovely texture and provides a punchy flavour.
Jeff explained: "I find that the best way to cook bacon is on a medium to high heat pan with a small amount of natural fat, searing it on each side for a minute or so.
“If the bacon is properly dry cured and cut to a nice thickness, it should caramelise on the edges.
“The fat will then render without dissolving, resulting in delicious flavour.”
It's then time to enjoy the fruits of your labour!
But controversially, the pro chef doesn’t think you should be adding any condiments to your rashers.
We’re sad to say that this could mean putting down the ketchup or HP sauce.
Jeff added: “In my opinion, if cooked this way the bacon won’t need any sauce to enhance the taste – it’ll be perfect as it is."
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