Of the side pork eaters?
I cut this up half frozen and put the other half in the freezer as I made the packages too large to finish in a week.

I love side pork that's been brine-cured, smoked and renamed "bacon". That stuff you have there would need some fairly substantial work before I'd be happy eating it.

I'm with you, Les. Good stuff!

X2

We grew up butchering hogs at home a skipping the smoking step, apparently not as cultured as you SD transplants,lol.

We did two hogs every year, one fresh and one smoked. Still love the fresh ham and bacon over the smoked.

That is a lot of flies in your bowl of milk.

Protein

Nope, we like it here also.

i have a cousin who gets it by the case , a Friday or Saturday night meal side pork over the fire on a big metal grate that is really the ramp to a trailer re-purposed.

beer , pork and sweet corn makes a good meal at the fire.

Haven't had it in years mainly cause butchers nowdays call thick bacon sidepork and it was pan fried so you had a place for homemade bread

Ate it a lot as a kid. Tried it again a few years ago didn’t seem as good as I remembered.

I still have it when we butcher, but I actually prefer jowl.

"Guanciali' me too

It shoumelt in your mouth if it is cooked right…

We eat it here Les.

Sometimes with a good douse of pepper and salt, other times with a rib rub and if I'm feeling a little fancy on the grill

'Xactly!!

Had a lot of beans and side pork growing up. Today I look at the price of side pork and wonder, I know it was an economical cut back in the day; but not in our stores today.

I prefer side pork over bacon. Unfortunately I'm the only one on the house that holds that opinion, so we usually end up cooking bacon.

side meat has always been cured into bacon. uncured its called fresh side. sometimes when you buy fresh side its a piece of pork belly