What cut of pork makes the best bacon?

When it comes to crafting the ultimate bacon, what specific cut of pork do experts and enthusiasts alike consider to be the pinnacle of flavor, texture, and overall quality? Is it the succulent belly, with its rich marbling that transforms into juicy, crispy strips? Or perhaps the lesser-known shoulder, offering a unique blend of flavors and a chewier bite? As a bacon aficionado, I'm eager to uncover the answer to this age-old question: What cut of pork truly makes the best bacon?