Also known as spare ribs, these guys are taken from the pig's belly once the belly meat itself has been removed.
Our farmers' outdoor-reared, native breed pigs develop an intense flavour as they mature at their natural pace. Perfect when slow cooked to allow the fat to render, keeping everything beautifully moist!
Native breeds include Gloucester Old Spot, Cornish Black, Berkshire, Tamworth and Blythburgh.
Minimum weight: 700g
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.
For some excellent barbecue prep, make these the night before. Cover in lightly salted water and simmer on a low heat for 1 hour. Take out before the meat starts to fall off the bone (!). Cover in your favourite sticky marinade and leave overnight. Finish them over hot coals for 20-30 mins. Magic.Check out more recipes
Baby back ribs are leaner and the bone smaller than belly ribs. Belly ribs are more flavoursome as they have a higher amount of fat but they take a little longer to cook. Either way, you can't go wrong