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which was scored from one side to the other

without nitrate or nitrite or any additive

The recipe is quite simple, you buy a fresh local pork belly. You cured it with salt and sugar for 1 week at 5C. Any addition of spicies or dried herbs is welcome. After that you clean it thoroughly and put it in water for 12 hours to remove excess salt. Then dry it in the fridge or tied and hanged in temperature 5-12 C.

This was quite helpful.
http://www.chow.com/stories/10131

Now I'm curing some beef to make something we call "pasturma" in greece, it's cured in salt for 1 week and then you put around it a wet mixture of mainly sweet paprika and fenu greek seeds.

A quite difficult bread because it's very wet. Mine was 85% hydration and was eaten topped with grilled summer vegetables.

The dough is 70% hydration and made with my classic bread recipe but with baker's yeast(it's easier). Shaping is the most important thing and this video was really helpful
http://www.youtube.com/watch?v=HP-E8qXuIQ4

http://www.youtube.com/watch?v=QPCwH8uJawA

It's the first curry I ever made and tasted. It is amazing. Curries are not at all common here in Greece. When I have friends and want to share a different taste I make this curry.