Mmmm... a fresh slab of pig belly... 3 pounds worth
The first coating of salt
Doused in brown sugar, salt, coriander, black pepper, lemon peel and maybe other things... I can't quite remember.
After its first week of curing. I cut off a slab to give it a taste test before drying it. Sweet, herby, quite delicious.
It is now rolled in two pieces and sitting in my fridge giving up its moisture. I will post more pictures once it is finished.