The bacon looks fantastic, but I can see why you might get some negative comments. It's difficult to change the way people think about fat, bearing in mind that, for the past 50 years or so, commercial pork/bacon production has been all about lean meat.
I've just started curing my own bacon (had it cured by "professionals" and it was either too salty or horrendously expensive - and never quite right) and I'm over the moon with the results.
Interestingly, I sent off an Oxford Sandy & Black gilt aged 8 months at the same time as a Tamworth boar aged 5 months - the OSB destined for bacon and the Tamworth for pork. The OSB meat came back incredibly lean (well, say 1cm to 1.5cm of back fat) compared to the Tamworth! The OSB has made some incredible bacon - even the belly could have passed for back bacon!
Very impressed with the fact that you can run OSBs on for so long without them laying down too much fat (first time I've tried them) and would recommend to anyone thinking of rearing for bacon. Saying that, the abattoir wasn't too happy with the amount of de-hairing they had to do!