Most of the bacon, I served alongside cheese and punch at my birthday party. I cubed it and roasted it in a 400 degree oven for maybe 20 minutes:
The simple preparation really let the flavors of the cure come through; very garlicky! Needless to say, there were no leftovers.
The morning after, my husband and I enjoyed some scrambled eggs (with spinach-artichoke dip leftover from the party) and classic, fried bacon:
Cooked to crispy, this bacon basically disintegrates in your mouth.
Finally, I made the last little bit into crispy lardons to garnish some lemony pasta:
Again, the flavor is strong enough to leave an impression even when using just a little bit.
As I mentioned in the previous post, I've got quite a bit of the basic dry cure left. I'm excited to be taking a whole hog butchering class with 4505 Meats on Monday night; with any luck, I'll be bringing home some more pork belly!
Come back next week for my completion of the March charcuterie challenge!