re: Question about a cut of pork (Updated with Pics)

Until you posted the pic I had a totally different idea of what you meant it to be. What your pic shows is a saddle of the pig.


ETA the next time confronted with this cut the use a knife to cut the external fat diagonally to end up with diamonds on the cap. The fat will come out very much like cracklins(use the knife to separate the little morsels from the product) and baste the meat underneath it quite well too.