"Your just taking the smoked bacon?" Sherlock asked
"Well...yes. Is there really a difference between smoked and regular?"
"Of course there is. Regular bacon is sold as fresh meat, known for having a cleaner taste and is sold as pork belly or, in the United Kingdom, fresh bacon. On the other hand, your attempt at saying smoked is practically the same is both idiotic and ill-informed, as not only is the process different, but but so is the taste.
Smoked bacon is instead altered using curing agents and an array of different spices, such as salt and sugar. The meat is then left for two to four weeks, depending on the butcher doing the process. Then moisture is added and the meat is smoked over hardwood for multiple hours, a time which once again varies between butchers. The resulting meat is then left with an overall smokier favour compared to that of fresh bacon."
"Did you really just spend a whole minute explaining to me what smoked bacon was?" John lazily asked his friend, letting a sigh escape his lips.
"Yes, I did. Did it help?"
"No, you didn't, and next time I go shopping, you're not coming," John said, walking away from his flatmate as he threw an unknown packet of bacon into his shopping basket.