My eldest son is in Ireland (southwest Cork) for about two months working in a cheese-making/smokehouse operation run by a large cosmopolitan family (Irish,Spanish/German/Polish/ and more). He has been living “high on the hog” – roast goose, all sorts of pork, fine wines and cheeses and all sorts of smoked and cured meats.
Yesterday he told us about a most unusual cut of pork – it was a  hog belly, uncured, unsliced, with the skin intact and roasted. He said it was incredibly rich, fatty,  and tasty. The meal was washed down with Guiness ( a  tapped barrel is kept  available to everyone at all times in the courtyard) and generous amounts of “Poteen” – the Irish form of home-made potato-based vodka-like booze. He said that, unlike vodka, the stuff has a distinctive flavor – perhaps from the peat smoke.
 
Cheers, John