Fiona loves rind on. It depends what I'm doing with it for meI'd use apple wood for taste. A little smoke for a long time to get the penetration.
Mesquite might be OK as would any other junk fruitwoods (pear/plum/apricot/peach).
I want to see the bacon fat just about yellow from smoke.
1/4" slice with rind to fry. The rind skin gives me something to chew on, all day long.
I always do a big apple wood smoke for the first hour in my BBQ. I'm convinced that some of that evaporates
during the rest of the cooking time (2-4 hours) at 275F.
There's a guy in this village that makes prociutto and panchetta. I've tried for years to get on his list.
Always "too late for this year". I need somebody else to do it for me to buy.