Time for the main event: as Tom elegantly and deliciously puts it, separating “bacon country” and “pork chop country.” The process is entirely subjective: Look at a cross section of the pig’s remaining torso, identify what looks like a good pork chop, and make the cut from there. (In the picture above, the pork chop is on the right and the bacon is on the left.) Another hack-through-the-bone/slice-through-the-skin, and we’ve officially found pork heaven. Now it’s time to cure everything. And Wilbur? He’s got the same sweet grin he had when
I walked in. What a good sport.