I was tempted to call this article “The Girl and the Pig,” because I am hooked on bacon. More specifically, I am hooked on my own home-cured bacon.
Prompted by a whole lot of time on my hands thanks to sheltering in place, as well as an affinity for charcuterie, I decided to have a go and cure pork belly, aka bacon. I am now here to say that you—any of you—can do this, too, and once you try it, there will be no turning back. Not only are the results positively swoon-worthy, but the process is ridiculously simple, except that you need to plan ahead.
