Farmer Grant explains how easy it is to cure your own bacon. We will be cold smoking this pork belly after curing for two weeks, but if you don’t have access to a smoker, no problem. Cured, unsmoked bacon is great, too!
We have a few pieces of pork belly still available (frozen) from the acorn-fed pork that just came back from the processor last week. Most pieces are in the 5-6 pound range. Stop by the shop to get you some!