(Some more details about the pork belly curing from Mr Neil, Master Butcher):
Here are the two curing mixes for comparison. Both use the Basic Dry Cure mix as a base, with slightly different proportions. Then there are various spices and sugars.
On the right, the Maple Bacon cure. It features maple sugar flakes, just a touch of bacon, one garlic clove, sugar. Fairly simple. I was intrigued that the pink salt doesn’t really show that much – you use VERY little (only 50 grams).
On the left, the Pancetta cure – looking much more exciting. Less sugar, no maple flakes. But then it features six crushed cloves of garlic, a few tablespoons of crushed juniper berries, bay leaves, eight fennel seeds, Demerara sugar, three tablespoons crushed black pepper, a teaspoon of red, pink and green crushed peppercorns, five sprigs of thyme, chopped, teaspoon of freshly grated nutmeg.