Really thick pork belly

I've just started curing a piece of pork belly and it is a lot thicker than what I am used to. This came from a hog that was butchered at a small farm, not from a professional butcher. The bellies I usually get are thin, like store bacon, maybe an inch or two. This is more like 3-4 inches thick and with a lot of fat on both sides. The thin stuff usually looks like it was taken off the ribs, but this looks like it's from a part of the belly where there aren't ribs.

Any idea if this will just cure like the thinner stuff? Does cure get through fat effectively? I'm assuming it will take a couple of days longer, but I'm looking for any other advice you guys have.

I am kind of obsessed with curing meat right now. Gearing up to do a ham.