Ah, the wonders of side pork. Just what is it? Side pork is the cut of the pig that bacon is made out of. And they do sell it “unbaconized” in the store. We acquired some the other day and sliced it up to fry as bacon. We also cut it into chunks and put it in with some beans. Sometimes we deep fry it into chicharones.
You can cure your own bacon by rubbing it with salt and pepper and whatever other seasonings you like and store it in the fridge for, oh I don’t know, a week or so and then freeze it and take it out as needed. That way you don’t have to have all those sugars and nitrites that are added to commercial bacon for “flavor”. Here is the cooked “bacon”. Can you tell the difference?