Having finished disassembling a half hog, I found myself with a foot square chunk off the belly that is too fatty for bacon. Normally I'd trim off the skin and make rinds, but there's a bit of meat in there too. My bro Marktee gets this stuff from a mexican market near him..a roasted skin with some meat in the mix. I decided to take a run at this stuff, as it's REALLY good. It's in the oven now at 325Â° with a bit of Kosher on it. lots of fat cooking off. I won't add seasoning until it's almost done, as alot of seasonings do not like to be basically fried for muchtime at all. Garlic and black pepper foremost. Both get bitter and nasty at high temps for long, FYI. Will post a "Q-View"