Home cured and home smoked bacon.
@Dawntreader - it is surprisingly easy to make mugs and other things out of bacon. Cut the bacon, par-cook it, but not to where it starts to stiffen, just to get it to shed some of the fat. Then find an oven-safe version of what you want to make from bacon, like a good ceramic beer stein. Wrap the bacon around all of it, two layers or more if you want to make sure it can hold fluids (especially on the bottom). Secure with transglutimate (meat glue, can get some from amazon
http://smile.amazon.com/Transglutaminase-Meat-Glue-Formula-50g/dp/B00EIGV7MC/ref=sr_1_1?ie=UTF8&qid=1415542540&sr=8-1&keywords=meat glue). Then put the whole shebang in a 350F preheated oven. Make sure it is in a cooking vessel deep enough to catch all the fat. Then cook until the bacon is evenly browned, cut the bacon minimally, remove the mold, and then re-meat glue the bacon where needed. For extra support in the handle, insert a small wood dowel or some dried pasta.
If you don;t mind a sloppier shape and you are a decent sculptor, you can do it without the mold, just build the mug with meat glue and some edible supports, like dried pasta or some stiff biscuit or pasta dough.
Note- if you really want to use it as a functioning mug, make sure to wipe away as much of the melted fat as possible. Fat floating in beer is kind of nasty. I have never seen one of these successfully re-used- meant to be eaten after one use.
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