Today at the farmers market I also picked up a pound of fresh side pork.
As it was explained to me it's bacon without the curing and salt. The
slices/strips are thick and very lean -- almost like carnitas. Bob and I
talked about the things we can do with it (and after googling it, it
seems to be highly sought after) and wondered what others would do. This
guy that we get the pork from seems to specialize in organic, low-fat,
but highly flavorful grass fed pork products. His breakfast sausage is
easily 90% or more lean, but the taste is amazing. He's getting a patent
on his process and seasonings.

Someone in the neighborhood is BBQing and that triggered the fresh side
pork thoughts.

--Lin