our butcher is making bacon from the whole unboned loin, and only this. he is vacuum wrapping it with dry cure, so it can eaten 8 days min after we get it. that is the only cut he will do. they are 6 mths.
will let u know the results.
we asked another 2 butchers first and they refused to cure cos apparently they only cut fresh pork, and anything they sell in their (small independent) shops that is cured - is imported from denmark!