Went to the farmers’ market yesterday and picked up a 4lb slab of the good stuff from Upper Canada Heritage Meats.
This will get subdivided into several different things.
The top piece will be maple and brown sugar bacon. As for the three pieces on the bottom, two of them will be pancetta, and the remaining one will be pork belly confit.
The bacon is already underway, but the others will be started tomorrow night, energy permitting. Not sure what piece will be used for what yet. The rightmost piece is quite a bit thicker than the other two.
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