The best bacon
Is more than 1/8" thick, rind on, has adequate fat, not injected with water and/or polyphosphates, and grilled*. My preference is for unsmoked, but others prefer smoked, which is fine.
Bacon that is so thin that it is translucent, pumped full of polyphosphates and water so it dies by drowning in a frying pan is not bacon, but a transparent grab at profits by the manufacturers.
*If frying, I'll agree with a previous poster that the frying pan should not be too hot. You want sufficient fat to render out before the bacon carbonises, then fry the eggs and bread in the rendered fat. A lot of really good bacon won't give enough fat, so you need to add lard.