As I age, I tend to find meat to be an addition to the recipes I use for my household instead of being the dominant ingredient.  Don't misunderstand, a whole pork butt bbq'd  to perfection over eight hours (really a three-day process), holiday ham, etc. are in my repertoire, but they happen more rarely.  And their consumption is spread over a really long time, freezing most of it.  Bacon is a fine condiment (i.e., a minor ingredient) in some dishes I make, I'm too old to worry about the cancer link to sodium nitrites used in all cured products.