My husband and I are wanting to do a pork loin roast for Christmas. I've been searching for pork loin with a nice cap of fat, almost impossible in fat-phobic Southern California. In my opinion, pork just isn't tasty without a goodly amount of fat. My search ended today at Bisher's Meats in Poway where Randy the manager guy gave me the option of ordering a side of pork with the "jacket" (rind) on. Those of you who know your pork will love this. Randy will butcher the side I ordered into its various components (country ribs, loin roast, double-thick chops, etc) and I will end up with about 15 pounds of fresh Iowa rind-on pork. We're going to Big Green Egg (slow smoke) the loin roast then crisp it's skin just before serving. Yum! This just might be the best part of Christmas day.