[Sca-cooks] 2 Questions: 1 On Fat and 1 Not

[Nick Sasso]

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Question 1 - does anyone know of a supplier for pork belly? Between Andreas
Viestad on New Scandinavian Cooking and Ming there are a couple of recipes
I'm dying to try.  > > > > >

My best suggestion is to try your local butcher.  I get mine from a farmer's
market in Metro Atlanta, and sometimes from a meat guy here in rural Ingles
Market.  He knows me and carries some unusual things when he can.

niccolo difrancesco