Who doesn't like Bacon? The pork belly (along with the rib eye cut of steak) might be the most perfect cut of meat in the world. This week, Sacramento restaurants spend the week celebrating the little slice of heaven, reports Karen Wilkinson in Sac Press.

Bacon brings the meat and pork eating masses together. Even people who don’t eat bacon, like bacon. It is, on some level, a great unifier. And that's just what Guido aims for the festival to be – a shared experience among Sacramentans, that brings together some of its top restaurants and pubs for a common goal – to boost business during the slower winter days, and to promote locally-sourced food.

"Honestly, bacon is the reason why it's probably more popular than it would be if I had an event to support local restaurants," Guido said.

The week-long festival (up from three days last year) features daily bacon-themed food events starting Sunday, Jan. 20, including a chef's competition, a Kevin Bacon tribute night, bacon breakfasts and even a "Bacon Suicide IPA" – a blend of seven IPAs topped off with a strip of bacon, served at Pangaea Two Brews Cafe. Most events are free to attend, but cost some cash if you want to indulge.

The article also interviews local Sacramento chefs about their favorite bacon dishes, including Billy Zoellin of Bacon & Butter, Sam Nelson of Selland's Market Cafe, Kevin Ritchie of Shady Lady Saloon, Ed Roehr of Magpie Cafe, Brian Mizner of Hook & Ladder and Patrick Mulvaney of Mulvaney's.

Read the entire article in Sac Press.

Check out their calendar of events at BaconFestSac.com.

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