First time I have tried this, but I will definitely be buying it again. I used belly pork instead of loin, as I had one already. The cure is obviously more concentrated at the outer edges, so the bacon cut from the middle is more 'mild' in flavour, but it's still lovely. Maybe it's because you make it yourself I don't know, but it just seems a better product than that you buy from the shops. Also, you can cut it as thick or as thin as you prefer, which makes a difference.I will be tempted to add different flavours to the cure, such as a little smoked paprika etc. and see how that turns out.