Makin’ Bacon

Pork lends itself better to curing (preserving with salt) than any other meat, but before you imagine yourself producing Parma-style cured ham or a Saucisson, start out by making bacon.

Cape Town charcuterie guru Neil Jewell of Môreson’s Bread & Wine restaurant can’t understand why anyone buys and eats store-bought bacon. “It’s very easy to make at home,” he insists. Making good bacon is all about getting the curing mix right.

1 x 2,3kg–3kg pork belly, ribs removed