Pork Belly

Skin-on, bone-out pork belly — the same belly we use to make our house bacon and porchetta. Cure it yourself for homemade bacon, roast it whole for crackling that breaks like glass (score the skin, salt heavily, roast at 200°F for 3 hours then crank to 425°F for 30 minutes), or cube it for braising. About 4–6 lbs each, fresh. Ask about smaller portions or scoring at the counter.