Belly - Skin off - 4-6 lbs

I went to the processing plant in person on a trip with my culinary class. There I bought a 5.5lb slab of frozen pork belly, and after it had thawed a bit at my home I discovered that it was practically a block of fat with thin strips of meat, as opposed to the opposite. Friends I have that cook with pork belly regularly won't take the remaining product from me as, quote unquote; "There's no meat on it."
My experience at the plant itself was just fine but it was heavily soured by the quality of the meat, especially due to how much I spent on it

This produced the most luxurious bacon, rich with wonderful flavor and fantastic aroma. I used my own cure for about a week, then smoked it for 4 hours before slicing. Yum - so much better than store bought, and actually cheaper too!