I don't want to go back to commercial bacon (unless it's the bacon we could get at the butcher on Eerste van Swindenstraat in Amsterdam, which butcher no longer exists. The first Dutch phrase I learned, and one of the most useful ever, was "een halve-kilo mager spek, alsjeblieft")! Partly because what is called "bacon" here is back bacon, not streaky bacon, so that's the default; while I can find streaky bacon, it's often not smoked, and so it just isn't right.
I've actually got three portions of pork belly in the fridge, as I had to defrost all four but only used one in tonight's beef provencal, so was thinking of trying to cure the rest, except that we have neither a meat slicer nor decently sharpened knives, so we couldn't get it into rashers.
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timeasmymeasure
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Date: 2016-01-17 07:04 pm (UTC)I've actually got three portions of pork belly in the fridge, as I had to defrost all four but only used one in tonight's beef provencal, so was thinking of trying to cure the rest, except that we have neither a meat slicer nor decently sharpened knives, so we couldn't get it into rashers.