by 
Parsec13
ANSWERS: 3
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A fresh what?
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Do you want a pork roast with crispies on the top scored? Or do you just want the fat alone cooked crisp. Let me know if either are your fancy. If not I will keep looking. The cut you describe sounds like a fat back cut, like the ones used in the South for cooking with greens and beans as a seasoning meat. http://www.britishbacon.com/comersus6f/store/comersus_viewItem.asp?idProduct=19 http://www.flickr.com/photos/mcb/2205745426/
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Don't know where you are, Parsec13. I get it from my cousin, about five miles from here. I can also get a side of beef every three or four months, have it cut up into all the standard cuts, then stick it in my private locker at the ice house. Being country is good. (smile)
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