After sitting in its juice for a week, the pork has taken on the nice aroma and color of the herbs and spices rubbed into it. The mostarda sadly is hardly apparent. After a week of marinating, the sharp mustard smell is not there at all. Next time, I will have to increase the mostarda from two tablespoon to...heck, maybe the whole container. Also, after a couple of days of marinating a dark juice settled at the bottom of the pan , soaking the bottom half of the bacon. I freaked out--I thought the bacon started to go bad and the juice is its life oozing out of it. But after consulting Ruhl's book, I realized that the juice is natural, even desireable. So after a couple of days, I made sure to turn the slab over to let the top part get in on the action.
Cooked, chilled, and sliced the next day. Really nice aroma of thyme, nutmeg, honey, and peppers. I was a little wary of the middle being cooked enough, but by the looks of it it's pretty darn cooked. The pink color is also very hypnotizing.
finally, fried bacon! OK, I burned it a bit, but still very good. Not sweet as expected, but smoky, with palpable hints of thyme and nutmeg. I think this would go well cooked in pasta...or just good traditional 'merican breakfast.