This is a dry-cured, smoked, Maple Bacon. Also been making Ayrshire, Gammon and Irish Short Back Bacons, Gammon Hams, and a variety of pies and sausages. I've been learning to break down pork sides and seam out muscles. My knife slipped on the curve of the ribs, yesterday, and I cut deep into a loin
but I've improved with a few sides done, this trip. Some of this bacon came from sides I broke down, so I got to go through the process, start-to-finish, and that was good.