Back in my highschool/university days this bacon would be subsistence food on multiday hiking or camping trips. Ice boxes were not practical the way we traveled (train, bus) and fresh food would take more space anyway. A slab of bacon would feed you for days. Compact, full of calories (good thing at that time) filling. Along the way we would pick up cheese and milk from shepperds with grazing sheep in the mountainous regions, some vegs from farmers. Bacon was great as a cold cut for lunch with fresh cheese and tomatoes. But the real feast happened in the evening when we set camp, start a fire and got roasting going.
Of course this was mainstream "BBQ" not reserved for remote camping only. I had roasted bacon in our backyard with my parents since I can remember.
Today's roasted bacon process looks like this:
- 3 pieces of bacon a one guanciale
- makeshift roasting stakes (any wood stick will do)
- as the bacon roasts you collect the rendered fat on a slice of bread topped with green onion
- guanciale half way thru
- bacon ready
Please don't tell my doctor...