I'm guessing that you're not talking about starting with slaughtering a pig. What's the process?
No, not slaughtering a pig. But I could do that, if I had to.
This is a bit simplified, but I normally pick up a few pork bellies at Costco, then cut them in half and add a carefully measured dry cure of salt, sugar, and sodium nitrite (also called Cure #1). Sometimes I'll add other things to it, such as maple extract, coarsely ground black pepper, hatch chilie flakes, or even a Black Forest seasoning. There is a dry curing calculator here: http://diggingdogfarm.com/page2.html because it's important to get the measurements exactly right.
Seal in plastic, and let rest in the fridge for 1-2 weeks, flipping every couple days. Then rinse, let dry overnight in the fridge to form a pellicule. Smoke between 110°-130° for 10-12 hours. I normally use a mix of corncob and cherry for smoke, but just about any fruit or hardwood will do. Wrap in plastic and refrigerate 1-3 days. Lightly freeze and then slice.
These days, more often than not, I will use a pork butt sliced in half lengthwise, as it is much less expensive than belly, and there is a better meat-to-fat ratio.
For beginners, there is an easier, foolproof way to wet cure, if you have room in your fridge. For one gallon of water, add 1 cup of brown sugar, 1 cup of white sugar, 1/3 to 1 cup of salt (depending on taste), and 1 heaping tablespoon of sodium nitrite. Mix in a food-grade bucket, and submerge belly into it. Let sit for 1-2 weeks. The cure will penetrate at a rate of 1/4" per side, per day. Let sit another 2 days to make sure. This cure will also make ham, if you inject some deep inside and let it cure in the bucket for the appropriate amount of time.