Now I’ve started home-curing my own bacon, I can’t stop. It’s so good to eat and amazing to witness how the salt, sugar and herbs transform the meat. . Here’s my pork belly, from Flavio at @lavalledelsasso about to go into the fridge for a 5-day cure. I ground bay leaves, juniper berries and pepper as aromatics and they smelt amazing. It’ll be interesting to see how the taste differs from my last batch that used rosemary. . If you want to have a go at curing and are new to it, bacon is a good place to start.