How about warping that bacon wrapped concept into stuffed pork belly?
Get a whole trimmed pork belly. Lay it down skin/fat-side out. Fill the center with any number of fillings. Roll it up and tie it with butcher string. Cook it in a smoker or an oven until the pork is 145f. The bigger the belly, the longer the cooking time.
Stuffings?
Dirty rice made with fresh liver & heart, onions, peppers, celery, herbs
Apples, nuts, herbs
Dried apricots, sun-dried tomatoes, crushed pistachios, caramelized shallots & honey
Fennel bulb, onions, herbs and feta cheese
What other stuffing would you try?