you should cure your own

first, I'd have to grow a pig

you don't need to, you can just get a joint while you are in town - belly is ment to work well

I've got belly in the freezer - but it's far too nice roast to chop up for bacon!

lol, you don't chop it up right away, you put it in a bag in the fridge with salt and other stuff for a week or so, then chop it, ment to be

divine, will look up the process and try it one day

I had to order my belly pork from Cork (hard to get around here), but might try it with a back joint of some kind ...

...though our butcher's rashers are really good - thick and with rind on - yummy!