It was late Thursday night that we sliced it and sampled it. Above is the belly straight out of the oven. Cooked in the 200 degrees till the temp registered 150 degrees. It sat on the counter to come down to room temperature, then got wrapped in foil, and chilled in the fridge till firm. I very carefully sliced it with a VERY sharp knife. Cooked up a few pieces and holy cow! Or holy pig :D . It was a little too salty, I left it in the cure I think a day or so too long. But no worries. Blanching the belly in water for a few minutes fixed it. When Alec tried it he asked me "Mom, how are we ever gonna eat store bought bacon again?" We won't I told him. We will make our own bacon from now on.
Sunday snack:
New favorite sandwich. Just went on the menu at Gourmage. Lightly toasted baguette drizzled with basil olive oil, a slice of prosciutto, couple slices of fresh mozzarella and a basil leaf. mmm...
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