And in a world of rising meat prices, cheaper cuts such as pork belly have gained in popularity, turning up on restaurant menus and home tables.
Traditionally used for bacon, a little pork belly can go a long way.
"The great thing about pork belly is it's really satisfying in small quantities," Chef Chris Whittaker of Vancouver's Forage Restaurant told The Early Edition.
Here's one of his favourite fall recipes.
Pork belly and Fresh Apple Slaw
2 pounds pork belly (skin on)
1/4 cup salt- Preheat oven to 400 F.
- Place pork belly in pot of boiling water (you can use a court bouillon if desired) and simmer for 15 minutes.
- Carefully remove and pat dry. Using a fork, prick the skin several times (not too deep, just through the skin).
- Generously season the underside with salt and really encrust the skin side with remaining salt. Place in oven, skin side up.
- Once meat reaches an internal temperature of 125 F (about 30-40 minutes) use a knife to scrape salt crust off skin (use caution as hot oil may splatter).
- Return to oven until internal temperature reaches 185 F. Remove and rest for 30 minutes.
- Cut into slices and serve with apple slaw (below).
1 ambrosia apple, julienned
2 tbsp birch syrup (or maple syrup)
1 tsp cider vinegar
2 tbsp cilantro, chopped
Mix together and let sit for 15 minutes.