Bacon: A Love Story, A Salty Survey of Everybody's Favorite Meat, written by author Heather Lauer, is more than a cookbook. Bacon: A Love Story describes the processes of curing and cooking bacon, and gives over 20 recipes that feature bacon in traditional and unusual ways. The book also analyzes the impact of bacon on popular culture, and intersperses text with quips from comedian Jim Gaffigan, and facts about bacon.

Bacon: A Love Story contains information on cooking and curing bacon, including "time-honored methods and traditions". "Make no mistake; bacon is absolutely The Best Meat Ever," writes Lauer in the book. The book analyzes how bacon has affected popular culture. Lauer includes information on chefs throughout the United States that have a love of bacon, as well as venues that serve the product. The book contains over 20 recipes for dishes made with bacon, including Bacon Bloody Mary, Bacon-Wrapped Tater Tots, Bacon Bleu Salad, and bacon brownies. Bristol Bacon, a recipe by chef Duncan Bristol and owner of restaurant Brick 29 in Nampa, Idaho, is featured in the book. Interspersed throughout the book are bits about bacon from comedian Jim Gaffigan and random information; such as the fact that "Cracker Barrel serves 124 million slices of bacon per year". Lauer notes, "Speck is the direct German translation of the word 'bacon', and observes that the word "creates cross-cultural confusion". A section on the book called "Bacon 411" serves as a resource for further information on the product.

Prior to the book's publication, Heather Lauer was a public affairs consultant in Arizona. She received the idea to write a book about bacon after going out for cocktails with her two brothers in 2005. "I was out drinking with my brothers one night, and the topic of bacon came up. We had eaten bacon as kids, and bacon was a special thing on Sunday mornings. Somehow, the idea came up about how funny it would be to start a blog about bacon. Well, when I woke up the next day and was sober, I still thought it was a good idea," she says. "So I took it and ran with it," explained Lauer to The Arizona Republic. She began the blog about bacon called Bacon Unwrapped, located at www.baconunwrapped.com and also created a social networking site about the product at baconnation.ning.com in 2005.

Lauer thought that the surge in interest in bacon products prior to the book's publication was "media driven". She noted that "a backlash to political correctness finding its way into food" may have driven interest in the product. Lauer said that bacon seems to be "the one thing that people are unwilling to give up". "What is more annoying than an overexposed trend? How about people who think it's trendy to declare a trend dead?", wrote Lauer in a post to her blog in March 2009. She commented, "I don't think there's one answer to it. Bacon is something that everybody is familiar with and most people grew up eating. It has a comfort aspect to it and a familiarity. It's also got an addictive aspect to it - that sweet and salty combination of flavors. And it's probably just a little bit unhealthy for you. When you get to have bacon, it's exciting and something you look forward to." Lauer observed of people's desire for bacon, "It's the guilty pleasure everyone can have. It's not like truffles. People have a sense of humor about their obsession with bacon." She asserted that the interest in the product is just as much due to the culture surrounding it as to the bacon itself. "Current food trends focus on eating real and eating local, and there's nothing more real than a delicious strip of bacon. In many U.S. cities, local producers and chefs are making a name for themselves because of bacon," said Lauer. She pointed out that "most chefs would admit that bacon has long been one of their secret weapons in the kitchen."

The book was marketed as the "most comprehensive book about bacon to date". Lauer promoted her book in a September 2009 appearance as a co-host at the Blue Ribbon Bacon Tour in Pennsylvania, hosted by fellow bacon blogger Jason Mosley (Mr. Baconpants, at mrbaconpants.com).

Writing for The Sacramento Bee, Allen Pierleoni recommended the book as a gift for Father's Day, and commented, "This ode to 'the king of breakfast meats' is entertaining and informational, full of anecdotes, history, recipes and explanations of what pork belly has brought to the popular culture."

Rita Zekas of The Toronto Star also recommended the book as a Father's Day gift.

Kerry J. Byrne noted that the book covers "everything from bacon-curing methods to bacon blogs" and includes "easy recipes".

Publishers Weekly reviewed the book and called it a "voluminous look at all things bacon". The review in Publishers Weekly concluded, "Readers who, like Lauer, possess a borderline-obsessive love for bacon are likely to embrace this as their new Bible, but anyone else will quickly get their fill."

Rachel Forrest of The Portsmouth Herald recommended the book in her "Annual Summer Reading List for Foodies". "Another of my favorites this year is 'Bacon: A Love Story: A Salty Survey of Everybody's Favorite Meat' by Heather Lauer. A book all about bacon. Sigh. Lauer has a blog about bacon — www.baconunwrapped.com — and here she profiles chefs who use it, odd finds across the nation and plenty of recipes," commented Forrest.

The Arizona Republic highlighted the book among its selection of "Books to help turn pages of summer", and noted, "The title tells all, as a Valley blogger writes a whimsical love letter to her favorite breakfast food."