Felt like mucking around, so I cooked this thing.
Cut a horizontal strip of the belly off to create an extra layer in the roll.
Salt, black and white peppers, fennel, garlic, rosemary and a little smoked paprika.
Roll, tie, in the fridge for a few hours, smoke for a couple of hours at 120c, then another and a bit at 180c. Internal temps ranged from 70-82c.