A raw, fifteen pound belly aka green belly aka side of pork. (EDIT) The sheet pan that it sets on measures 26" by 18". The belly's center section, skin-side up, has been scored about 3/8th inch deep to facilitation penetration of the cure since the unscored hide blocks it. Also to allow the belly to fit into my smoker, it has been divided into thirds. All three sections of the belly have been scored. Finished curing ten days later, note the deeper, reddish color of the meat. THAT's what nitrites do, color with a bite of flavor. Shown are (EDIT) two cured pork bellies divided into thirds and weighing approximately thirty pounds overall. Finished smoking, the scored side faces upwards to allow the fat to drop onto the newspaper. The meat is allowed to air-dry for a few days to avoid condensation and freezer burn once wrapped, refrigerated and then frozen. Meat side faces upwards. One whole, smoked belly divided into thirds. THAT'S ALL, FOLKS!!!!!!