I agree on how wonderful it is, but it’s not bacon but chorizo that it likens other food to.
I use it for eggs (deviled, boiled), chickpeas, other beans (esp gigantes), potatoes of course, and recently as a chicken and pork rub, plus octopus and shrimp.
I will say that there are some vegetarians (in my family) who find the smokiness unpalatable exactly because it reminds them of meat.
