Spiced Bacon

• A fifteen-score¹ pig
• salt
• brown sugar
• Jamaica pepper
• mixed spices

Remove all bones and cut the sides into halves. Take about two pounds of salt and half an ounce of saltpetre and rub the skin until it sweats. Rub the bacon on the flesh side with the remaining saltpetre, especially in the places from which the shoulder and loin bones have been removed. Cover the pork completely with salt, allowing about seven pounds to each piece, and lay it in the salting tro