Last weekend the weather was a bit better and I thought some cooking was in order.
I had in the fridge a very strange cut of pork; a back.... That's right a back. It was the top of the animal, with some very tender meat, skin on and it weighted 9 lb.
Also I had some bacon curing for ten days or so so I smoked it today.
Half was cured with maple syrup and half with peppercorns in the cure. Both turned out great since the belly was from a mangalitsa pig