BESWOOD 10" Premium... https://www.amazon.com/dp/B01AQH636Q?ref=ppx_pop_mob_ap_share

I’ve been through this same thing and I hope you’ll take my advice and avoid my mistake and save some money. Don’t buy the low end style of home slicers that have been linked here and recommended to you. I did that and in the end it was a mistake and a waste of money. Those “slicers” don’t have any power at all. that’s why they have serrated blades - because the blade doesn’t move fast enough to cut the meat without the teeth. These will not cut evenly ever. Your meat will not be of consistent thickness and you will waste a lot of meat.

I ended up throwing it out and upgrading and wish I had never gone there. I strongly recommend that you go with a low end commercial style slicer made for home use. You will spend twice as much upfront but you’ll have it forever and it will give you 10x better results. This is the one I bought

BESWOOD 10" Premium Chromium-plated Steel Blade Electric Deli Meat Cheese Food Slicer Commercial and for Home use 240W BESWOOD250 https://www.amazon.com/dp/B01AQH636Q/ref=cm_sw_r_cp_api_glt_fabc_015053C61JJGFZ4CD3RH

Sometimes the bacon slab is a little wide and perhaps a 12 inch model would do. But those jumped up a bit in price. I found that cutting a strip off the slab did the trick. And nothing wrong with a section of bacon for carbonara.

BESWOOD 10" Premium... https://www.amazon.com/dp/B01AQH636Q?ref=ppx_pop_mob_ap_share