I regularly take raw pork bellies to cure and smoke into smoked bacon and you all knew that! As to making rillettes from bellies, should the meat and fat used in the processing be uncured as it's not entirely clear to me aftering looking at a few recipes online? There was one recipe posted online that called for pork butt and so I assumed that the meat is uncured.
Best and I'm a foodie. I know very little but the little I know I want to know very well,