Mix the salts and sugar in a bowl. In a pestle and mortar, bash the herbs and peppercorns, then combine with the salts, sugar and saltpetre. Cover the base of a non-metallic container with a little of the cure mix, then divide the remaining mix into half. Rub one half of the mixture into the pork belly. Place the pork, flesh side down, in the container and cover with the remaining mixture. Cover with a lid or clingfilm and place in the fridge.

Check the pork every day for the next five days, turning it and rubbing in the cure mix every day and pouring off any excess liquid.

On the sixth day, remove the pork and discard the contents of the container. Rinse the pork under cold water until all the cure mix has been washed away. Pat dry, then place it on a meat hook and hang it to dry in a cool place, such as a cellar, larder or a cool garage. You can dry it as long as you like, but two days should suffice. You will now have your own “green” bacon. Don’t worry if a white mould appears; it’s harmless, just rub it off. Remove the skin, leaving as much fat as possible. Slice to the desired thickness (you might find it easiest to place it in the freezer for a couple of hours).