Dry-cured bacon is often considered better by many as it undergoes a traditional curing process using a dry mixture of salt, sugar, and spices, without the use of a liquid brine. This method allows for a more even pervading of flavours, resulting in a more intense and complex taste.

Additionally, dry curing typically results in bacon with a denser texture and less water content, leading to a much richer flavour and better cooking characteristics in comparison to wet-cured bacon.

Overall, dry-cured bacon is often prized for its superior taste, texture, and the use of natural ingredients.