You wouldn't know it from the average American ass, but where I'm from one of the criteria for meat buying is generally "the less fat, the better". However, in Australia such is not the case. Pork seems to be bought specifically for the amount of "crackle" on the hunk of meat.
Here Glenys kindly illustrates the deliciously thick amount of "crackle" covering this pork roast. Everyone really seemed to be looking forward to munching on this heart-stoppingly good treat, and I too got a case of crackle fever.