I usually confit my pork bellies, so I have not tried this recipe yet. It seems
old school is so much better to me, just love the texture, cure it, smoke it (preferably cherry wood), confit it for like 3 hours
So I went into my local pork store last week and just mentioned pork belly to the owner, this week as I was leaving he mentioned he got some with "rind
I would guess it is because he's planning to remove some of the fatigued steel at the edge with stones, saving a little bit of height.
great! -- thanks for the clarification