So the shoprite near my job always has this for sale: Now as you can see its labeled fat back but it looks a lot like belly to me. It actually looks Like it would make beautiful bacon. My other question is: if I did buy it it and made bacon with pop's brine, would I keep the suggested curing time or would it change because they are I. Such small pieces (roughly an inch a a half high by two inches wide). Looking forward to the responses because that would be a great price for boneless belly of that is what it truly is and maybe I can even ask the butcher to cut me bigger slabs. Thanks everyone!