Mary wrote:
>
> What's your favorite cut?
> Mine is ribs.
> What other cuts would be similar to ribs, that is, really nice > and fatty??
>
Ribs are great. Similarly great are shanks of any animal, and other cuts
that have a lot of connective tissue, fat, and have muscle that was
actually used a lot (these are tough, so they need long slow cooking).
Chuck roast is great. A personal favorite is pork shoulder butt, which
is heavenly if cooked in a smoker for six hours at 200 degrees F. I
would love to try that cut from a wild boar someday, but that doesn't
seem likely.

Hilary
Danville, VT