Full of character with sweet meat and rich melting fat. Our Saddleback pork belly has quite the reputation. This special cut has picked up some of the countries top awards including; Great Taste Top 50 Foods in Britain, Great Taste Best Speciality Food from the South West, Great Taste Golden Fork and 3 Star Great Taste Gold. Here are some of the Judges' comments:
"As soon as we saw this pork our mouths were watering, it's outstanding in every way! Perfect crackling, melt-in-the-mouth gorgeousness."
"Great sweetness to the meat. The crackling is ridiculously good."
"Simply the best piece of pork belly I have ever eaten. That's special."
Our pork belly is on the bone. We recommend 4 portions per kg.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
We farm in harmony with nature, using regenerative farming techniques to nurture our countryside. By supporting us you are helping us to sustain 25 small-scale farming families.Our Mission
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.Delivery Information
We have received the countries highest accolades including; BBC 4 Food & Farming Best Producer, The Telegraph's Best Butcher, The Independent's Best Meat Box, Great Taste Top 50 Best Food Products.Quality
Notes from the kitchen
Pre-heat the oven to 240C and rub a little sea salt over the skin of the pork belly.
Place in an roasting dish and put into the hot oven for 15 minutes. The heat will create the most amazing crunchy crackling.
After 15 minutes turn your oven down to 160ºC and roast for 2-3 hours until the fat renders and the meat gives way.
Try our recipe for Pork Rillettes with Piccalilli