Belly prices

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That and actually much much more.
I wish i knew more about the topic, but sadly I don't... so many things I can't speak intelligently to, but I've said it here before; I can't believe Smithfield was purchased by the Chinese which means the CCP. It simply doesn't make sense, but this is a great place to hang out online and I won't sully it with the discussion of politics.
 
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The defense I can muster up is that they bellies I’m buying are;
1) premium
2) half bellies that are squared at 10” wide and pre trimmed. Ready to cure and smoke then slice with no knife work.
3) skinless
Top end bacon around here runs ~10 bucks a pound, so there is still a $4 savings. I guess it’s the value added thing. Every time a product is touched there is value added, the price goes up, and these are fantastic bellies and pre trimmed. So the price still works I guess, but I can’t get over the 50% price increase in 6 months. That’s just nuts.
Thats what im buying. Here they call them Japanese cut. All squared up. Consistent thickness from one to the other. Just out of the box, and into cure.
 
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Thats my answer too! Do it way I want it done also!
We already do that. Problem is the bacon never lasts anywhere near as long as the rest of the hog. So I’m always buying more bellies to keep bacon stocked.
 
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We already do that. Problem is the bacon never lasts anywhere near as long as the rest of the hog. So I’m always buying more bellies to keep bacon stocked.
True dat. Once the bacon is cured and gone, there is a lot left in the freezer that still needs ate before you got room for another. Same with a beef. I tend to use up the steaks and ground meat faster, then you got a freezer full of various roasts to do something with before you got room for another.
 
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Usually sell out good deals early in the sale period, but our local Aldi has this week for 2.99

Hoping still there tomorrow, and hoping skin/rind-on
I'll go see if they still have any tomorrow. Would have today but farming got in the way. Had to finish fixing my bud's V-rake so he could get all his hay done.

Last slab I got there a couple months ago had the skin removed. It was smallish for bacon but would have worked. I ended up just cubing it and making burnt ends out of it.
 
I'll go see if they still have any tomorrow. Would have today but farming got in the way. Had to finish fixing my bud's V-rake so he could get all his hay done.

Last slab I got there a couple months ago had the skin removed. It was smallish for bacon but would have worked. I ended up just cubing it and making burnt ends out of it.
If that’s what it turns out to be but looks good, I may have to try some of the new-fangled pork belly dishes you see in all the restaurants now.
 
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If that’s what it turns out to be but looks good, I may have to try some of the new-fangled pork belly dishes you see in all the restaurants now.
The burnt ends I did were delicious!
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Always love burnt ends regardless of the main ingredient.
First burnt ends I ever did from pork belly. The flavor was out of the park. The fat was a buttery goodness that defies description ........ I prolly clogged an artery or 3 eating them, but they were fantastic.
 
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On my way there right now. I'll report back soon.
These are pretty legit. I asked if I could order a case, the lady I asked said to come back tomorrow when the meat guy is there because they probably already have some. Biggest one was a hair over 3lbs, there were a couple of scraggly ones but burnt ends don't care if they are pretty.
 
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Only local market for whole belly is Costco in Fargo. Gave up our Sam's membership.
Flipped through all the product and passed. They were only burnt ends quality.
Did get a package of Kirkland bacon. They don't clearly label but it used to be from Danish sourced pork belly.
 
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