I have gotten bacon back from the butcher before, but it has to be sliced at home. It's a good lean bacon if you're the healthy type. My butcher gives me such a good deal on processing, I would never even consider doing it myself, but if you do be careful of that virus they carry in their blood. Down here in Florida almost every pig has it to some degree and if it gets transfered in a blood to blood contact, you will wish you wore gloves. It's supposedly never goes away once you get it. Its killed instantly during the cooking process, but be careful.