Andersonville fatback memory

There was a Swedish bar at Clark/Foster that served glug around the holidays, and sometimes had a Swedish fatbback delicacy. It was so good I still remember the recipe. Marinate in OJ and a little honey for a day, cut a lattice into the skin and press in whole cloves, place a good bundle of dill under the meat and cover with foil. Roast at 350, checking for tenderness after 2 hours. When tender, remove foil and brown off at 425 until nicely browned. OMG was it good, still remember it after 20 years.

I believe that is Simons', a fine establishemt that I count as one of my favorites. I don't believe they serve food anymore but a fine place to have a beer and watch some live music.