Yesterday I got two Boston Butts from my local butcher and had him slice them in half, ended up with to at 3lbs each an two at 2.5lbs. Using a maple cure on them in to the fridge for days then smoke them with apple.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0382_zpse0794bc9.jpg)
That should make some pretty bacon there.
should make some great bacon
I've got two butts curing now too. I'll be smoking with hickory this Saturday. Can't wait to be finished as the last batch tasted great. I should have your butcher prep some for me next time. He did a much better job than I did. Should make you some fine bacon.
You can also make one or more of the cured pieces into Tasso ham. Just mix up some Cajun seasoning and apply to the surface of the meat just prior to smoking/cooking.
Search the internet for Tasso Ham recipes, or refer to the recipe below:
Tasso Ham (http://www.susanminor.org/forums/showthread.php?432-Tasso-Ham&p=681#post681)