Not exactly eating right now but for the last 8ish months have been making my own bacon. Basically wait for a loin, belly etc to be on offer. Buy, add the required cure, leave in the fridge for 7ish days - flipping daily, after remove, rinse under tap, leave to dry in fridge overnight, bake at a low temp (90c for me) until reaches 62c internal, remove, cool, put in fridge, freeze for at least 30 mins prior to slicing. Use my meat slicer to cut into slices (a cheap one, problem I found is that although it has measurements for thinner slices, once you get to a certain point it is still relatively thick).
The picture below is from 2 joints, one loin so back bacon, one middle bacon and then a belly slice for streaky. Each streaky pack has 6x slices, back and middle x3. The bowl is the offcuts as it were, usually cut up and made into a pancetta like substitute. Unfortunately this time, my dog was too aware, fox red lab who doesn't have the gene that tells him he's full. So, the offcuts for this lot will be spread over his dinner for the next 5-6 days! But honestly, you need to spend £20-30 on the required curing materials and then just pick up the cheapest pork loin, belly cuts you can find, 7 days and you just need to turn them each day!
The slicing and vacuum sealing is the longest part (Amazon Basics vacuum sealer btw - Did end up buying pre-made bags to save a lot of time).
Looks like a Peppa Pig Jigsaw puzzle.
I've made my own once before and I must say it's a lot better, can also customise the marinade/cure to whatever you want.
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