Belly bone-in, comes from the lower part of the pig half-carcass. In this part of the pig carcass a hypertrophy of fat is significant and visible. The amount and thickness of the fat layer increases with animal’s age. It is slightly salty with a peculiar taste. The color of fresh belly bone-in is pink. The muscles are streaky with horizontal layers of white fat and contain rib bones (finger ribs). Pork belly is a high-calorie kind of meat. It contains significant amounts of saturated fats and cholesterol. It is a source of protein and B vitamins. It can be baked, stewed, smoked, cooked and grilled. It is used also as an addition to meat roulades, sausages and pâtés. Fresh belly bone-in can be also smoked and eaten as a snack or used for stuffing and dressing the meat while cooking in the oven.