Homemade bacon is surprisingly easy to make, and the flavour is in a different league. It is nothing like the bacon you buy in the shops — the taste is far deeper and richer.
When we make bacon, we usually cure 3 pork bellies at a time; you can never have too much bacon in the house. Once cooked, we cut them into handy pieces, vacuum-pack them and keep them in the freezer. Leave any herbs in the bags when you freeze them, so you can always see what each piece has been seasoned with.
