Once you’ve got the pastry dough sorted out, essentially all you have left to do is layer the meats inside. Did we mention pork shoulder, pork belly, and slab bacon? One thing we’re sure of is that bacon lovers must become acquainted with slab bacon. It’s exactly what it sounds like. With slab bacon, you have more leniency with how it can be cut, since you're cutting it yourself, and it comes with the rind on, which lends more flavor to any dish.