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Pork belly

Pork belly or ‘side’ is just as it sounds – it is on the pig´s side, behind and below the ribs. The ribs that can be cut from the side are called spare ribs. Belly responds well to slow, patient cooking and the result is a tender meat that melts in the mouth, which you can serve straight away or cut into thick slices to crisp on the grill. If you want to add even more flavour, glaze with honey or sauce.

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