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為豬腹腔靠近肚腩、帶脂肪層的肉,肥瘦相間,它的脂肪含量是全豬最高的。肉質細嫩,但需長時間烹煮。在烹飪中主要用於煎煉出油以添香味,也可與瘦肉結合制成餡料或製作菜餚。適宜烹調方法有醬滷、燜燉、烘焙、紅燒等。
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