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Think "pork belly". I'd score skin, if it comes with it, rub with salt and seasoning, slow roast for a couple of hours at, say, 250-275F. Maybe elevate on a rack in the pan and add a cup of wine/water to pan. Cover very loosely foil to control spatter, i.e., just lay a sheet of foil over the piece. .
eta, and/or slice some into, say, 3/8" slices and cook on a grill. We had this in France as a sandwich on fresh baguette, advertised as Sandwich de Lard. Divine!
Think "pork belly". I'd score skin, if it comes with it, rub with salt and seasoning, slow roast for a couple of hours at, say, 250-275F. Maybe elevate on a rack in the pan and add a cup of wine/water to pan. Cover very loosely foil to control spatter, i.e., just lay a sheet of foil over the piece. .
