Well, it sure tastes like bacon!
It looks like bacon, it smells like bacon and it tastes like bacon, so... it must be bacon.
So far so good. I fried up three pieces and made a bacon and mayo sandwich and dang, if I didn't impress myself. It had a real nice taste and texture.
It's certainly fatty and yielded a lot of grease, so I'll have to get to know my way around a pork belly for next time. See which section my butcher is giving me if I only take 4 lbs. And it's not the most uniform. I like uniform bacon for weaving. Although some of that could have been fixed by timming the slab. The real test though will be wrapping it up, storing it, freezing some... seeing how it holds up. Initial thoughts are I wouldn't change a thing. I took half a dozen pieces over to my buddy next door for a second opinion. And I think I may be cooking some later, too
So I started with 4.18 lbs and finished with a solid 2.875 lbs of strip bacon. I've got a few miscellaneous pieces and small chunks left over for some beans or something.