Traditional English bacon with a twist - boar bacon!
Assuming that the weight of the meat is 100%, measure the cure ingredients as a percentage of this, using scales that can accurately measure less than a gram.
Remove rind with a small,sharp knife, leaving fat intact. Mix cure ingredients and rub all over, except for black treacle (really sticky).
Place in ziplock bag, drop in black treacle, remove most of the air and seal. Place in the fridge. The treacle will dissolve quickly when the salt draws moisture from the meat.
Turn one daily for 7 days
Remove cured meat from bag. Rinse quickly in cold water to remove the cure.
Pat dry with kitchen paper and place on a cooling rack in a fridge for a day. This is partly to form a pellicle (harder edge) and partly to develop flavour.
Once firming stage is over, chill in a freezer for a couple of hours to make slicing easier. Use a very sharp slicing knife in long, slow strokes, or use a mechanical slicer. Freeze in batches or give away to your favourite people.