Like his father and grandfather before him, butcher Lou DeRosa lifts thick slabs of bacon from the glass case at Marconda's Meats and wraps them for a waiting customer.

Tucked away at L.A.'s landmark Farmer's Market, the little butcher stand is selling more bacon than ever — and at prices that tip the scale toward "crazy," DeRosa said. The Danish bacon rings up at $8.98 a pound for America's trendiest meat.

"Prices go up every six months, much more than your typical meat item, because everyone is buying it," said DeRosa, whose family has run the shop since 1941.

The country's love affair with bacon is coming at an increasing cost. The price of the popular cured meat has risen at more than three times the rate of inflation since 2008, the most of any meat, according to government price trackers.

Contributing to soaring bacon prices is California's three-year drought, which made feed for pigs more expensive. In addition, an unprecedented virus has killed about 7 million piglets since 2013, trimming the nation's pork supply by almost 12%, said John Green, director of marketing for the National Pork Board.

But mainly, he said, Americans' hunger for bacon is putting the sizzle in prices.

"Our supply is static since it takes nine months to make a pig," Green said. "That's troublesome since the real drive in bacon right now is consumer demand."

In June, shoppers paid $6.11 on average for a pound of sliced bacon in grocery stores, a record high, according to the Bureau of Labor Statistics. Four years earlier, the average price was $4.05 a pound.

At a Ralph's supermarket in Brentwood, James McMenamin, 27, considered nixing his bacon purchase after double-checking the price tag.

"It seems really expensive," McMenamin said, "but I still need that bacon fix."

Despite the soaring prices, bacon sales climbed 9.5% to a record $4 billion in 2013, according to Information Resources Inc., a market research firm.

Bacon is deeply embedded in American culture and has taken on the status of comfort food, said Ari Weinzweig, author of Zingerman's Guide to Better Bacon.

"There's an emotional attachment there," Weinzweig said. "It reminds us of childhood."

Americans are adding more bacon in more unorthodox places: in ice cream, sushi and sprinkled on chocolate chip cookies.

Restaurants are also weaving bacon into menus in more unusual ways to encourage a little impulse eating, Green said.

The salty meat can be found in the potato-bacon terrine at Wolfgang Puck's Beverly Hills restaurant, Spago, and in Denny's maple bacon milkshake.

Breakfast giant IHOP has amped up its bacon offerings.

Since 2010, the chain has added 23 menu items that incorporated bacon, "everything from bacon crepes to salads," said Marie Grimm, IHOP's vice president of culinary innovation.

And an industry first: a bacon-and-cheddar-cheese-infused waffle.

Grimm couldn't say how much IHOP has increased its prices because of rising pork costs because the chain's menu prices vary nationally, but she did say that the high price is an issue.