First off, I'd like to preface this entire post by saying it is the product of too much free time and an overactive imagination. Yesterday, I procured another entire pork belly, ribs attached. With the ribs removed, I figure this to weigh 8 lbs. give or take. So, I'm looking at doing 4 different 2lb. slabs. One will be a tesa, leaving 3 rashers of bacon. I plan on curing the tesa with the same flavor profile as my porcini salame, which is dried porcini powder, fresh and dried sage and garlic. Now, on to the bacon. I will do one of the sage, ginger, garlic bacon(basically, Ruhlman's breakfast sausage made into a bacon cure). For the second, I may go rosemary, fennel seed, hot pepper, honey, lemon zest. As for the last, this is where I think I've gotten a little weird. I was thinking of orange zest, brown sugar, hot pepper, mint and..............unsweetened cocoa powder? Bear with me. It seems to be fashionable lately to pair chocolate and chillis. I also have seen plenty of bacon and chocolate combinations. So, I figured it might work. And, let's be honest, it's bacon, would it really taste bad? I'd like some input prior to actually starting. Ideas, thoughts, opinions? Let's hear 'em. Sorry for the poor picture. Thought I'd take a quick snap of the curing bacons/pancetta. Top left is cocoa, bottom left rosemary, fennel, honey. Top right is sage, ginger, bottom right is the pancetta.