The spare rib of pork is a joint taken from the back of the carcase above the shoulder proper. The French term Echinée can also refer to a joint when it is removed from the neck, best end or loin of the carcase but as a joint without bones.
The spare rib may be prepared as Carbonades à la Flamande or roasted and accompanied with the same garnishes as for the best end of pork as well as with braised, stuffed or gratinated cabbage. Half salted, then roasted and served cold, the spare rib of pork becomes one of the great dishes of the Charcuteries of central France. In this area it is often referred to as Epinée.