What's the appeal of bacon? Well, you have a great combination of sensory memories of eating bacon as a kid along with a huge amount of fat and salt. There's really nothing else necessary to become an institution.
I've had plenty of bacon and have definite preferences when it comes to bacon. Most bacon, I must say, is too salty. This is, no doubt, the traditional recipe for bacon as salt was used to preserve foods. Today, we have refrigerators and don't need to douse the bacon in salt. Another key to great bacon is plenty of fat. I've had bacon that did a respectable job of providing very lean bacon, but it lacks the deceptively light crunch of a nice fatty bacon and ends up being tough and chewy.
Here is a good example of what you want to see when you lay out the bacon.
This provides plenty of fat to cook the bacon and plenty of fat left over to eat. This bacon, after being cooked in the oven, was allowed to sit on a paper towel for a few moments to wick away some of the fat and allow it to become light and crispy.