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| This Navel was dredged heavily in a dry cure, rolled and tied and allowed to cure for 10 days. |
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| Once the rolled Navel reached a firmness I was happy with, I snipped all the knots and unrolled the roast for washing. This guy has beautiful color! |
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| Unrolled, washed (Outer Navel) |
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| Unrolled, washed (Inner Navel) |
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| Spiced, Sliced. I am very impressed with how this Bacon turned out. The soft quality of Veal yields an extremely tender, succulent bacon. My gripe is that it's extremely lean. |
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