Meat: Untrimmed pork bellies with intact rib meat from large-scale producers
Style: Hickory smoked
Cure: Wet (Used by industrial producers, a wet cure means the pork belly is injected with salted water to speed up curing.)
Taste: The perfect balance of bold hickory and spice
Use: It's sold in a slab, and therefore ideal for lardons and cutting into chunks for pork and beans.
[$35 for 2.5 lbs; lobels.com]