7 Day Dry-Aged, Free Range Pork - Thick End of Belly
An old-school classic that is unheard of these days, the Thick End of Belly comes off the Hand and Spring on the opposite side of the shoulder to where our Boston Butt comes from.
A super cut that comprises flavour of the belly with the meatiness of the shoulder, if you haven't tried it before then it is definitely something to think about for your next roast dinner.
As far as cooking goes, the same principles apply as if you were cooking a belly. Low and slow until cooked through and lots of heat to get the crackling going, job done!