Bacon with Pepper

Naturally cured pork belly with salt and black pepper. This cut of pork is located under the loin, between the hind leg (ham) and the front leg (shoulder), and is always sold with the skin on. It is a traditional method of preserving meat, using pepper as a natural drying agent. It is usually eaten raw to accompany legumes or stews, on top of a slice of toast, or with fried eggs. It can also be fried or used in stews.