I picked up some thickly sliced pork belly, which the butcher convinced me was really "uncured bacon". I took it home and fried it up. It yielded massive quantities of melted fat. The meat taste was disappointing though (like overcooked pork chop); I guess my taste buds are still craving that nitrite-rich sugary cured bacon. It also really really stank up the apartment. I have 2 questions: 1. can you use pork lard for pemmican? 2. does my description fit that of actual uncured bacon? Or was my butcher just trying to make a sale?? thanks Cheyenne