Now that we have our Vermont State Inspection at the butcher shop we've been delivering in-state Kickstarter packages. One person recently asked for ideas of what to do with fresh belly.
The belly which is also called side pork comes from along the ribs and belly of the pig. Bacon is made from the belly by curing with salt, spices and then smoking. We sell a lot of that in the stores to people who make their own bacon and fresh side pork.
Fresh side pork is simply slicing the fresh belly into bacon like pieces with a knife and then frying them up. Use a very sharp knife and if the belly is a little bit frozen so it is stiff then you will find it easier to slice. Salt and pepper plus your choice of spices or perhaps maple syrup.
To make your own bacon at home there are lots of videos on YouTube:
You can smoke it or not as you like. I just did some with smoked paprika in my spice mix which gives it some of that smoked flavor without having to do smoking.
Here are some other fresh pork belly recipes on YouTube too:
and here's how to make Chicharrons too with the skin if you want to separate them - I leave the skin on my bacon:
If you haven't gotten your Kickstarter package and you're in Vermont then I'll be contacting you over the next months to verify timing for delivery. Most people are meeting us along our route or if they're right on our route we're doing home delivery. In both cases I put some extra pork in to thank you for saving us the cost of shipping as well as some extra for all your patience and support in the building of the butcher shop.
For folks outside Vermont we will start shipping their packages after we complete Vermont and get our USDA inspection which is required for shipping interstate.
If you haven't recently check out the Butcher Shop Page to see how the project turned out and thank you everyone for your support and your patience!