The Indiana lottery is selling $2 bacon-scented tickets as part of a “Bringin’ Home The Bacon” game that offers Hoosiers a chance to win bacon for 20 years, in addition to up to $10,000 in cash prizes. Winners of the meaty prize may receive $250-worth of bacon once a year for 20 years or a $5,000 lump sum payment.
Earlier this year, the New Hampshire state lottery also offered up $1 bacon-scented tickets that quickly became the best-selling $1 ticket, according to MarketWatch.
See 15 Mouthwatering BBQ Photos
Smoked pork hot link with collard greens and mac and cheese at Jim 'N Nicks Bar-B-Q in Birmingham, Ala.
Andrew Hetherington
Fried chicken at Husk in Charleston, S.C., named "Best New Restaurant in America" by Bon Appétit in 2011.
Andrew Hetherington
Catfish with a selection of sides (including large lima beans, fresh green beans, collard greens, boiled cabbage, fresh mashed potatoes and brussels sprouts) from the daily cafeteria menu at Niki's West in Birmingham, Ala.
Andrew Hetherington
Holeman & Finch Public House in Atlanta infamously serves only 24 burgers a night, at around 10 pm. Get there early; they almost always sell out.
Andrew Hetherington
James Beard award-winning chef Sean Brock holding house-cured meat at McCrady's in Charleston, S.C.
Andrew Hetherington
Whole pig ready to be butchered at Husk in Charleston, S.C.
Andrew Hetherington
Smoked pork ribs with watermelon pickle at Cochon in New Orleans
Andrew Hetherington
Menu display at Gus's Hot Dogs in Birmingham, Ala.
Andrew Hetherington
Hot dog on the griddle at Gus's in Birmingham, Ala.
Andrew Hetherington
The finished product at Gus's in Birmingham, Ala.
Andrew Hetherington
All 24 burgers on the griddle at the same time at Holeman & Finch Public House in Atlanta.
Andrew Hetherington
House-cured meat at Star Provisions in Atlanta.
Andrew Hetherington
Bread for sandwiches and hamburgers at the soda fountain in Add Drug in Athens, Ga. The store is well known for the best-value lunch in town.
Andrew Hetherington
Crawfish boil on the banks of the Mississippi in New Orleans with chefs Donald Link and Stephen Stryjewski of Cochon restaurant. The crawfish are cooked with lemons, garlic, and salt, then tossed with Old Bay and Cajun spices before being dumped on a plastic table for eating.
Andrew Hetherington
Lemon meringue pie at Niki's West in Birmingham, Ala.
Andrew Hetherington
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