Organic and free range pork belly on the bone. A standout favourite, we realise that there will never be enough pork belly in the world to satisfy everyone. It’s fatty so maybe don’t eat it every day. To cook, start with a hot 20 minute blast in the oven, then slow roast at a lower heat on a trivet.
For proper crackling, cut off the skin, scrape out any fat, sprinkle with salt and place between two baking trays in the oven for 20-30mins.
We score the skin but if you prefer that we don’t, please add to the notes field in your order.
Shelf life: min 3 days
£18.00 – £24.00