Re: Which is better?
The only bacon worth eating is homemade. Period. End of discussion.
Do you mean home-made or home-cooked?
It's a hell of a big job to find somewhere in your house where you can salt and smoke half a pig. I find the locally-cured bacon from our butcher down the road is excellent (and more like a steak than a 'slice'). And nicely grilled at home, in a soft white bap, with <insert sauce of choice>. Yum.
But having said that, a decent freshly-cooked bacon roll from a roadside van (fat trimmed off) is often a delight.