Pork Belly - Freeze before curing?

[JGrana]

Thanks Chaps, vacuum sealing and freezing shortly!

[rickgregory]

vacuum seal and freeze away.

[Spinaker]

No problem with freezing before curing. Just make sure to lock out the frost!

[Alphonse]

I buy slabs from Costco, cut them into 3 pound pieces, and freeze them. I have noticed no issues with freezing them for a short period of time.

[JGrana]

It's Maple sugering time here in the Northeast. A friend of mine has a pretty large farm and sugar shack and has offered to send me a few jars in exchange for home made maple bacon.
Just my luck, caught a nice sale at a local Asian Market for 2 beautiful, lean pork belly portions (a few pounds each).

Unfortunately, I just found out that I won't be getting the maple syrup for a few weeks at least.

Is it ok to freeze the pork bellies before curing? Or, should I bite the bullet and make some bacon now and buy more later?