Wonderful!! Looks FANTASTIC!! Thank you for sharing! I love pulled pork more than a little bit... Mmmmm. Your knife work on the bacon is enviable. That has been my biggest problem. I am just not confident in my ability to get perfect pretty skinny slices. Do you have any suggestions?
Did your butcher square and skin those bellies for you? Or did you have to do it? Mine were skinned, but not squared. (maybe I need to do a tutorial on belly skinning...)
I used my trim when I squared mine to make salt pork, then wrapped them in 2"x2" chunks and stuffed them in my freezer. I use them to boost flavor in my soups, stews, chili, pasta sauce... So handy to have around. Drop in, simmer away... Grab any big fatty chunks out before serving. Mmm...
I also did a jar of bacon bits with some of my ugly slices. A TB or so, wrapped in saran, twisted per packet in the freezer. They thawed SO fast on salad!!
Oh!! And I turned one belly into a 5-lb pancetta. (not smoked) Oh fer goodness sake was it good: