Almost as long as the loin, the belly provides rich and fatty meat. A boned and rolled belly joint, roasted slowly over several hours until the fat has melted away, lubricating the meat in the process and producing the best crackling, is delightful. At the shoulder end of the belly sit the ribs.
The neck end or collar sits above the shoulder and can be divided into the spare rib (not to be confused with the spare ribs that are so popular on the barbecue) and the blade.
