The Butcher's Market, which used to be called The Meat House. I called ahead, I knew the price but called others and either couldn't get them to understand what I wanted (uncured pork belly) or they said they didn't have it. I could have driven to the places I called, but by then I would have likely been so annoyed, I would have ended up back at the place I bought it.
They are pricey. In general they are pricey. It is kind of the best place we can get meat around here so long as you want a butcher involved. I've scaled back my purchases there because getting a decent cut of meat from a higher end grocery store butcher has proved to be a very similar taste experience.
As far as stacking, they're in separate bags. I'll likely stack them after all then so I can use a different pan to catch potential drippings. My concern about the bourbon was adding it now and washing off the cure. I'll add it tonight since I too am reading that the favor imparted is quite minimal for those who added it late.
I'm excited about this and I really hope it tastes good.
