I, along with a sizable portion of the world’s eating population, am a bacon lover. Frankly, it’s not always the best relationship. Sometimes we spend a little too much time together, and need a break. Other times, I want something more —more than just pan-fried, straight-up bacon, or bacon resting between layers of lettuce, tomato, and bread. For these cravings, these yearnings, the answer has been there for years. The answer is Baconopolis.

Hosted by Tom Douglas Restaurants, the fourth annual Baconopolis took place Thursday, June 30 at the Palace Ballroom on the corner of Lenora and Fifth Avenue. Around 250 people filled the event space, and there were small tables for standing, milling around, and of course drinking—the signature cocktail was an apple-cinnamon old fashioned. (Bacon-infused drinks were attempted, but ultimately rejected due to issues with the bacon fat). Most of the porky bites were prepared by Tom Douglas’ own catering staff, though some corporate staff volunteered just for the fun of it.

Since Baconopolis draws a lot of repeat customers, the goal at each year’s event is to keep things new and exciting with inventive menus and atmosphere changes (a DJ one year, a live bluegrass band the next). “The people that come are obviously really enthusiastic, and that’s why we continue to do it,” says Katie Okumura, marketing manager at Tom Douglas. She wouldn’t divulge any plans for next year’s Baconopolis, other than confirming that there will be one.

And as far as this whole “bacon fad” thing dying out, well, Okumura isn’t worried. “I mean, it’s pork. I don’t think it’s ever going to go out of style.”