First is plain cold smoked belly , but meant to be enjoyed as cold cut, not fried (some drying is required). Can also be fried but will have a different texture than bacon.
This is after about 25h of smoke.
The second one is another winter treat of my childhood. I used the thicker part of the belly. After spending some time in salt I poached it, then rubbed Hungarian paprika, chopped garlic and black pepper while still warm. Was hung out to dry off the external surfaces and will go for a smoke round only.