Preheat your Oven to 400°F. Line a Baking Sheet with Aluminum Foil and set a Wire Rack on top. Lightly spray or brush the rack with Oil. This setup lets the heat circulate all around the 24 whole dátiles Medjool pitted so the 12 slice tocino thin-cut, halved crosswise crisps on every side without needing to flip.

If your 24 whole dátiles Medjool pitted still have pits, use a Knife to make a lengthwise slit along one side and pop the pit out. Try to keep the date intact — you want a pocket, not two pieces.

Using a small Wooden Spoon or your fingers, stuff each 24 whole dátiles Medjool pitted with about ½ tsp of softened 4 oz queso de cabra softened. Don't overfill — a little goes a long way and you want the date to close back around the filling. Press the sides gently to seal.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Remove from the Oven and let rest for 2–3 minutes (the 24 whole dátiles Medjool pitted will be very hot inside). Arrange on a serving platter, drizzle with 2 tbsp miel for drizzling, sprinkle with fresh 1 tsp romero fresco finely chopped and a pinch of 1 pinch sal marina escamosa for finishing if using, and serve warm.