I’ve bought bacon from a farm that raises organic meats. They have it in two forms, normal, sliced that you recognize as bacon and what they call “bacon uglies” which are chunks and the end bits sliced up.
Then bacon uglies are cheaper, but they aren’t nearly as good. They don’t cook evenly, they are inconsistently fatty/meaty and more. The normal slicing procedure of bacon makes all of this more consistent, more palatable and more delicious.
It’s easy to look at bacon and understand that the quality of meat, smokiness, sweetness and more are the key factors that influence quality. It’s harder to see that the slicing matters.