It seems liver is often paired with bacon. Here we have lamb liver, cured and smoked like bacon and lamb bellies and neck prepared in the style of bacon. After this stage the two parted ways. The livers went to air dry in our refrigerator. The belly and neck bacon went into the oven to roast. When the bacon was caramelized on the outside we cooled it down, vacuum sealed it and placed it in the refrigerator to allow its flavors to mature. To create the neck and belly "bacons" we first bonded the boneless neck and bellies to themselves and then cured them with brown sugar, salt, curing salt rosemary, and basil. We applied the same cure to the livers. We now have these often discarded or at least underutilized cuts of lamb sitting in a prime position in our pantry. Time and inspirations will determine if we bring them back together or let them stand on their own.