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That's one fine looking pizza pie, Davey. I too use parchment often when, particular when it's humid here during the summer months in OKC. Nicely done, Davey! Kudos to ya!

Yes, it was a whole belly (13.5 lbs). I did cut it down to fit (leftover pieces slated to become bacon soon). It fully covered the loin initially, but it shrank a bit during cooking to expose the top of the loin. No harm, gave it a bit of crust on the top. It might not look that way in the photo, as I didn't "square up" the ends of the belly first, so the skin doesn't completely envelope the loin, but the belly did. Plus, I didn't do such a great job tieing it up; it was a little loose. Details to correct the next time.