Off topic - scored a whole side of pork belly this morning, and a little more than half of that is already in the ‘fridge, packed in a maple sugar dry cure for the next week or so, prior to smoking and conversion into a solid slab of sweet, sweet bacon.

Not quite certain what fate has in store for the remaining hunk, but I’m thinking of a braise; I just happen to have a freezer full of the dark chicken stock required that I made up last weekend.

Pork - God’s consolation prize for not being one of His chosen people.