The free sorting task has been increasingly used in sensory evaluation as a rapid sensory method, due to its ability to obtain similarities and/or differences among samples, not being necessary to carry out the study with trained tasters and more in-depth comparisons as in the traditional discrimination test. This chapter will addresses general aspects of the free sorting task, practical applications in food products, and the pros and cons of the methodology. The free sorting task was applied to smoked bacon and allowed to group the bacon samples in relation to their similarities.