Everything’s better with bacon. But how do you make bacon better?

It’s simple, get your meat from a reputable butcher , “Commercial farmers are pumping livestock with growth hormone to speed up what should be a natural process, as well as fattening them up with grain because it happens a lot quicker than with grass,” says Andy Fenner butcher at Meat Merchants in Cape Town. With the supermarket stuff, it’s impossible to know what quality you’re getting, so rather start with good meat from a butcher and cure it yourself. This easy home-curing method takes time, not effort: steep pork belly in salt and spices for a few days, and finish it with a slow roast.

What You’ll Need

Large rimmed baking tray
2 large resealable plastic bags
Flat roasting rack
Instant-read thermometer