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I buy Pork Belly and make my own Bacon. I am not going to do it again because it is too much salt for me. HOWEVER I HAVE AND WILL SMOKE THE BELLY...

When done smoking take the Belly skin side down and fry it in a half inch of Lard for a few moments to get the skin crackling crisp. I saved the grease for this weeks beans. Then you can slice it and use it like Bacon or Pancheta.

What I was using it for was Smoked Pork Belly Tacos wt Re-fried beans...Nice thick slices of Pork Belly in the frying pan to crisp, the rendered fat to refry the beans on the other side of the cast iron skillet..Made my own Salsa wt peeled fresh Tomatoes, Onion, Habenaro, Red Fresno and Jalapeno Chilis all simmered till reduced, then blended smooth with a bit of veggie oil as a binder...The natural sugars in the tomatoes give it a sweet taste while the chili's give it some heat.