Pork Belly

Pork Belly is most commonly seen prepared as streaky bacon but it has so much more to offer. With alternating layers of meat and fat, it essentially marinates itself while it roasts, making it very hard to over cook. If scored, salted and cooked properly, you can achieve some of the crispiest crackling imaginable. Try a sweet and salty glaze, like soy, maple syrup and a little Dijon, for a decadent melt in your mouth treat.

Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.

A reminder that whilst our skilled butchers will try their hardest to adhere to the weights requested, these are natural products, cut by hand and there might be slight variation from the estimated total. 

Pictures for illustrative purposes only