Cheese, cured meats... and such (by G)

I cleverly saved some pork belly aside from the pork stew I made the other night. After roasting, chilling and slicing it was an excellent accompaniment for cheese, salamis, cured pork, cheese, cornichons, pickled onions and crusty bread.

Apart from having to do a lot of slicing dinner was high on the satisfaction-to-effort scale.