Braise, marinade, slow-roast or chuck on the barbecue, belly is a hugely versatile cut and one of our absolute favourites.
Our farmers' native breed pigs are outdoor reared, growing and maturing at their natural pace to develop a high fat content that keeps the meat moist during cooking. A scrumptious dinner centre piece that gives you ace crackling to boot. Tasty.
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Available weights: 750g, 1kg and 1.5kg
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Score the skin and rub in a little olive oil, fennel and peppercorns. Marinade for a few hours, rub in a bit more oil then whack in the oven at 200 for 30 mins. Squeeze a couple of lemons over and turn down to 180 for 2 hours before finishing at 220 for 30. Rest. Carve. DelishCheck out more recipes
Pork belly is incredibly versatile. At home as the star of the meal in a roast, or braised slowly for hours in a stew. Whatever you do with it, it always dazzles and friends will be slapping your back with praise