I will be the first to admit that you can not make proper bacon when butchering out a suckling piglet but you certain can take the belly flaps, cure them and make something very close to bacon bits. I took off the rind and cured these for a four days in a wet/spiced cure and then slow cooked them off, at which point, I pulled them out cut them up and tried the first peice, it was like a very nice soft ham, I put the peices back in to cook more after they were bited/cubed, and they did firm up a bit, but they don’t want to truly crisp up like a proper bacon would..  At that point, we tried them again, they are very good, and can be used in any way you would like to use backbacon or chopped hash style bacon. I would for sure do this again, it was well worth the tiny amount of work it took..