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There Is Now a Dating App for Bacon Lovers

2 minute read

Oscar Mayer‘s latest gimmick is a dating app to help bacon lovers meat one another. The puns are endless, as one of tag lines for this program, aptly dubbed Sizzl, is “giving new meaning to the term ‘bacon-wrapped dates.'”

Oscar Mayer

The free iOS app allows users to create a profile that answers these questions:

What kind of bacon do you love the most?
Pork
Turkey
Both

What type of bacon do you prefer?
Hardwood smoked for a really long time
Thick Cut, because more is more
Maple and sweet like me
Lower Sodium!

If a friend tried to serve you bacon flavored with liquid sodium, you’d…
Stick it in their eye
Eat it politely, even though it’s clearly not that good
Discreetly crumble it in your napkin

How do you like your bacon cooked?
Chewy
Crispy
Burnt

If you’re on a date and there’s one strip of bacon left, you…
Take it, obviously
Generously give it away
Split it

The app uses GPS to find other app users locally or nationwide, and similar to the way Tinder works, users “like” photos they find smokin’ (we’re talking about bacon after all), and if both “like” each other’s profiles, they are directed to a messaging platform where they can get to know one another.

The app will be available to download for six months. No word on whether the Wienermobile will provide transportation to first dates.

See 15 Mouthwatering BBQ Photos

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Smoked pork hot link with collard greens and mac and cheese at Jim 'N Nicks Bar-B-Q in Birmingham, Ala.Andrew Hetherington
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Fried chicken at Husk in Charleston, S.C., named "Best New Restaurant in America" by Bon Appétit in 2011.Andrew Hetherington
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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
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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
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James Beard award-winning chef Sean Brock holding house-cured meat at McCrady's in Charleston, S.C.Andrew Hetherington
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Whole pig ready to be butchered at Husk in Charleston, S.C.Andrew Hetherington
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Smoked pork ribs with watermelon pickle at Cochon in New OrleansAndrew Hetherington
Menu display at Gus's Hot Dogs in Birmingham, Ala.Andrew Hetherington
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Hot dog on the griddle at Gus's in Birmingham, Ala.Andrew Hetherington
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The finished product at Gus's in Birmingham, Ala.Andrew Hetherington
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All 24 burgers on the griddle at the same time at Holeman & Finch Public House in Atlanta.Andrew Hetherington
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House-cured meat at Star Provisions in Atlanta.Andrew Hetherington
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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
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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
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Lemon meringue pie at Niki's West in Birmingham, Ala.Andrew Hetherington

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Write to Olivia B. Waxman at olivia.waxman@time.com