There is a 17lb pork belly waiting for me in the fridge. I was helping oversee a butchering job and one thing led to another (the other thing being pigs hanging in the meat locker next door.) I’m going to make bacon out of all of it from the recipe I used last year – Michael Ruhlman’s ridiculously easy version. I was so pumped by the outcome of this bacon last year I bought his book Charcuterie, anticipating lots more where that came from. Don’t worry, it’s still all there, inside the book I haven’t cracked yet. I’ll get to it, promise.
I thought briefly about doing some pancetta too, but we’ve been without bacon for a long time, so I’m not feeling as adventurous. I’m feeling like 17 packages of bacon in the freezer is like money in the bank.