I used to think 'greenback' bacon was the best, but now I much prefer streaky, fried until very crisp. Dry-cured to avoid white froth. I don't do butties though. Fried multi-seed bread on the plate beside the bacon, with a fried egg plonked on the top.
We love those pork belly strips, cut into cubes and roasted in the oven at a high temp. Gorgeous (and, like thickly buttered crumpets, so very slimming...)