Most pork bellies go straight to processors to cure, smoke and slice into bacon, but fresh pork belly is widely used in Asian recipes. The photo specimen is a half belly with skin, including the part that was over the spare ribs.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Belly
NAMP code: 408
Number of Pieces: 1
Average Yield/Piece: 13.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
