We don't know what we did to deserve this but a bacon festival has arrived in Sydney for the fourth year in a row and it's got more pork products than you can shake a stick at.
Cuckoo Callay, who kicked off the annual rasher-themed event back in 2015, have brought an "ooze" element to this year's proceedings, curating a special menu in celebration of free range Aussie pork.
"The Piggie Smalls (The Notorious P.I.G.) burger", for example, is stacked with three (THREE) types of pork, chargrilled chorizo, maple bacon jam, Mexican flaming cheese, pork crackling and topped with chipotle aioli.
Then there's the "Under My Umburatta": Deep-fried, bacon-crumbed burrata cheese served on the side of chargrilled zucchini, kale, zaatar, olive tapenade and a 63 degree egg.
And for dessert? More bacon! Enter the "I Like Pig Butts and I Cannot Lie" AKA salted caramel French toast crumbed with Coco pops and topped with banana and bacon ice-cream, chocolate "soil" and maple-glazed bacon.
If, for some reason, none of those particular dishes tickle your bacon-loving fancy, never fear. That bacon menu is going to continue to grow as the festival - which goes for 12 weeks - continues.
For more information about Bacon Ooze Fest, head to the Cuckoo Callay website here.
Just don't tell your doctor.