The bacon trend began around 2007, when better pork was appearing in restaurants, said Kara Nielsen, who studies trends at CCD Innovation, a culinary consulting firm in San Francisco.
“It trickled up to groceries. They started getting more natural pork supplies,” Nielsen said. “ And this new resource kicked off an interest in using the whole animal and getting excited about how the animal tasted.”
CCD Innovation classifies and maps culinary trends in five stages, beginning with fine dining and ending with quick-serve restaurants. The bacon trend is in Stage 5, Nielsen said, meaning that it is “mature.”
“It’s not newsworthy, but it’s crave-worthy,” Nielsen said. “Just because it stops being new doesn’t mean that it has to go away.”