Bringing home the bacon!

Firstly I must thank Tony, Sally and all the good folks of What's Cooking in Thame who allowed me to use their equipment earlier to slice the pork that has been sitting in my fridge for a week, slowly becoming bacon. Also it was lovely of them to make the right "nyom nyom" noises when we fried off some to taste.
As mentioned earlier in this blog, I made two batches, one standard and one slightly sweeter. To be honest, if you didn't know the sweetcure was, in fact, swetcure then you probably wouldn't have spotted it, but both batches were both edible and clearly bacon.

During a discussion about what I should try next, the single word "SALAMI!" rang out from an office; I am at present trying to work out a way to fully dry and mature a salami, without a cold room, in the UK, without killing anyone who eats it!
I was recently involved in a typically "blokey" debate and I would be interested in anyone's opinion on this: What is the most important component of a Full English Breakfast? Some fell on the side of Bacon others on the side of the Sausage, Egg was considered. One person even suggested Baked Beans (we don't talk to him anymore).