Pork Belly

  • Taken from the belly of the pig
  • When smoked low & slow, the intramuscular fat renders into the meat over time, leaving the meat tender & juicy. The skin side is usually then exposed to high heat to crisp up & make crackling, creating an amazing textural contrast of melt in your mouth meat with the crispiness of the skin
  • We source our pork from a select range of free-range producers, including local small batch producers depending on the season and availability
  • Best smoked, oven roasted or cured, then smoked low & slow to make bacon

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