This isn t easy, but it is worth while. The same applies to bacon. There are still specialists out there who use traditional dry-cures, and the difference is extraordinary. Oh, and one more thing don t be afraid of fat. Pork should be fatty, that s where the flavour and the succulence lie.
Crackling is a gift from the gods, of course, but so is pork-fat in other conditions.
More of that anon. Go get dressed, and I'll fix you breakfast. Best bacon in the known universe, you said it was to die for. And I said only if you were a pig, and you snogged me. Dispossession Drink a pint or two of strong black coffee, and wait to be hungry.