Hey grisell
I'm always up for a new taste so I'll give these a try once I finish what is in the freezer. I do have another question though. You reference a chart which provides fat content by cut of meat. I've been looking for something like that and have not been able to find something usable.
Also you reference pork belly. is this what we in the U.S. would use to make bacon, or is called streaky bacon in the U.K.?
Thanks