Working with beef belly that I have cured. On the side (opposite the fat cap, I think?) there’s this layer of fat that I’m not sure if I’m supposed to trim off. Its appearance and texture is different than the other fat layers, almost like a skin but It’s well attached to the layer of meat beneath it, and maybe 1/8” thick. I got this cut directly from a local butcher, this is half of it.

I’m referring to the layer in the first pic.