The right cutting: This may be religion - BUT to me the part of the spine just behind the head makes the best Flæskesteg. In Danish its called NAKKE. So far the butchers haven't been able to provide me with the right Portuguese name - so I just show them a photo from the internet and they know, what I want. As this cutting isn't standard in Portugal (and a lot of other countries as well) you better order your roast a few days before you need it.