Pork belly

When the pork belly well with fat marbled and covered with pieces of the posterior ribs ( caudal ), the lower (ventral ) chests of domestic pigs are known. The rib bones are ( with the surrounding tissue ) of the upper third (comparable to the high rib in cattle, used eg for spare ribs ) as the peel rib, ribs peer, Leiterchen, Ripple ( Schwäbisch ) or spare ribs ( Bavarian ) and the rest as pork belly ( Bavarian Wammerl ) available, which is also processed into bacon. Pork belly can be boiled, fried or by salting and air drying or smoking conserved.

Pig's head | Schweinebacke | backfat | pork | pork belly | cutlet | lumbar chop | fillet | pork belly | belly flaps | Schweinebug | Ham | knuckle | Spitz leg | pork tail

• Pork