I always cut my pork belly up into smaller more manageable pieces, typically about 6x10. Basically pieces that easily fit into gallon sized ziplock bags. When I cure it, I put them in the ziplock bags... When I slice my bacon, I do it across the short side of the small hunk, I find the smaller pieces are easier to fry. SO, I thin that's a WIN , WIN , WIN, for smaller sized hunks of pork belly...
Unless your wanting to weave the bacon around a fatty or something, I don't see any real value in long pieces of bacon