The belly part of the pig is connected to the loin meat. It contains the spareribs and the pork belly, a fatty slab of meat that is sometimes cooked. Fresh pork belly is currently quite popular in restaurants), but more often is smoked for bacon or cured for pancetta.
Spareribs are cut from the belly of the pig, from the front of the rib cage. They are meaty and full rack contains 13 ribs, weighs about 1.3kg and serves two to three people.