ceed wrote:

> hold of is a "Juleribe". It's pork rib with the skin on. The cut
> looks like this:
> http://is.gd/5mjQy
>
> And this is how it's cooked:
>
> http://is.gd/5mjSq

Here in Reggio Emilia (Italy) we make something along those lines but we use
piglet instead of pig, cooking it low and slow in a pan and adding some
aceto balsamico tradizionale. It rocks
--
Vilco
Think pink, drink rosè