So I have a hankering for some Carbonara, but I'm not paying 7 bucks for 3ozs of injected crap! Anyway, after a few Yuengling Lagers, I decided it would be a good idea to order some bellies from a local butcher, but they only sell them by the case... I really need a quality recipe for panchetta, because I'm going to be making 20 lbs or so, and 30+ lbs of bacon, (unless Bearcarver sees my PM and wants to take a couple off my hands). I've got a few, but I want to come to where the real experts are for advice. thanks.