I managed to score two nice 4# pork bellies at Whole Foods today and the bonus is that they are locally grown. They said that they don't always have it available but I timed it just right it seems. According to Sausagemaker.com my curing salt should arrive today via UPS so I should be in the bacon and pancetta business by this evening. The price is right as well. Fresh, locally grown pork belly was $1.99 a pound. Check out the price of artisan cured bacon sometime. I'll need less than a dollar's worth of Kosher salt and pink salt(sodium nitrite) plus some sugar and a week of waiting and I'll have bacon... a little longer for the pancetta which will have to be air dried after curing. A new culinary adventure begins and if all goes well with this trial I'll invest in some Berkshire pork belly which is also available locally from a few growers. It takes so little to get me excited.
Now it is out to plow a bit of garden for the potatoes and peas. It's playing in the dirt time!
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