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