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Pork Belly

£18.75

Fatty and rich, belly makes a fantastic addition to sausages and pies, but it is as a slow roast that this cut really shines.


Our pork is from free range, high welfare pigs, fed on a natural diet. Read more about our producers here.


Pictured, Bone-in Pork Belly

Availability

Available for delivery:

Tuesday to Saturday

Cooking Instructions

Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked and after!

COOK Put in a hot oven for 20mins then turn the temp down to 150C and roast for 3hrs.

SERVING SIZE BONE-IN - approx. 350g per person, rounded up to cover the bone weight.

SERVING SIZE BONELESS approx. 300g per person.

COOK SUGGESTION BONELESS Square off the meat then lay stuffing, anything from Asian spices to sun dried tomatoes, capers and olives, down the center. Roll the two sides together to form a fat horseshoe, secure with string. Put in a hot oven for 20mins then turn the temp down to 150C and roast for 3hrs.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: Bone-In - 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.