When you make your own ventreche, find the best quality pork belly you can find. Because this is so lightly cured, you will really, really notice the difference between crappy factory-raised pork and a good heritage pork belly. Wild boar is of course an excellent option if you can get one fatty enough.
Trim the pork belly into a neat rectangle. Salt it on both sides, massaging the salt into the meat. Put the salted belly into a plastic bag and seal it. Store in the fridge for 3 to 5 days. Flip the belly twice a day.
Remove the cured belly and rinse quickly under cold water. Pat dry and place on a wire rack in a breezy place for an hour. Coat liberally with the black pepper and roll tightly. Tie off tightly, and then net with sausage netting.
Hang in your smoker and smoke for 4 to 6 hours at 225°F -- you want the interior of the bacon to be at least 140°F, and 150°F is better. What wood you choose is up to you; I use oak or pecan. Use or freeze within 10 days.