I was tempted to call this article “The Girl and the Pig,” because I am hooked on bacon. More specifically, I am hooked on my own home-cured bacon. Prompted by a whole lot of time on my hands thanks to sheltering in place, as well as an affinity for charcuterie, I decided to have a go and cure pork belly, aka bacon. I am now here to say that you—any of you—can do this, too, and once you try it, there will be no turning back. Not only are the results positively swoon-worthy, but the process is ridiculously simple, except that you need to plan ahead. Curing pork belly takes time—a week, in fact—but don’t stop reading. There’s nothing to do in that week except designate a little refrigerator space to your DIY project and remember to flip the pork every other day. The hardest part will be waiting. To …