I don't like the greasy sensation of fat in the mouth, but I do like the flavor. I can taste the flavor of fat even when I microwave bacon between two pieces of paper towel. I don't feel the grease though. Even though chefs tout the deckle of a steak as being the prime part, it feels greasy in my mouth.
Odd, then, that I loved when we would hold pieces of szallona over a fire
until the fat started to melt, then "blot" that slab onto rye bread topped with green pepper, onion, tomato, maybe some other things. You'd do the heat-melt-blot routine a couple of times until the bread had a nice amount and the veggies were wilted, then eat it all up just so you could make another. The article makes it sound like szalonna is almost health food.