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As its name says, pork belly is the belly of a pig. That’s where bacon comes from too, but pork belly is the fattier area and therefore it has a richer, melt-in-the-mouth quality. It is not cured or smoked, and it is so luscious that it rarely is eaten all alone like strips of bacon, but is a great success when marinated or glazed or brightly seasoned or served with sweet mustard sauce. In Seattle, Washington, Porkchop & Co. makes pork belly hash with yams, chards, and apricots.