Care for a slab of bacon baklava? A hunk of bacon peanut brittle? Or maybe a squealer burger? Foodie John T. Edge shares half-a-dozen innovative bacon dishes he's come across.

John T. Edge presents a six-pack of recent bacon discoveries. Edge is the director of the Southern Foodways Alliance in Oxford, Miss.

1) Bacon Peanut (or Pecan) Brittle comes from the Grateful Palate, the folks behind the Bacon of the Month Club. Also on sale: trio of BLT votive candles, each smelling of one of the constituent parts.

2) Scallops in a Bacon Consomme is cooked by Damon Wise, chef of Craft Restaurant in New York City. Imagine scallops surrounded by a moat of smoky and soulful soup.

3) Bacon Baklava, a marriage of sweet Kentucky pig and sweeter local honey, is prepared by Brian Logsdon, pastry chef of the English Grill at Louisville's Brown Hotel. If you can't make it to Louisville, you can find at Food & Wine Magazine's Web site.

4) Pig on a Stick is on Linton Hopkins' menu at Restaurant Eugene in Atlanta: three hunks of 24-hour braised pork belly, crisped, then threaded on a stick and gilded with barbecue sauce.

5) Bacon Gravel is the only way to describe the crumble of bacon served alongside a sweet corn creme brulee at the eco-conscious restaurant Tilth in Seattle.

6) Squealer Burgers are the thing at a roadhouse called Tookie's, south of Houston, where the ground beef is larded with chopped bacon for a burger with pig oomph.

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