Native Breed Pork Belly
Perfect crackling with melt-in-the-mouth meat Read more
Why we love this
Our native breed pork belly is cut from our 3 week hung, slowly reared pigs. Our native breed pigs are grown slowly and fed a totally natural diet that is produced in harmony with nature. One of the joys of slowly reared native breed pork is there is plenty of unctuous fat, that is so delicious when slowly rendered down during a long slow cook.
If you are looking for slightly a leaner joint of meat to roast we would recommend our loin of pork as our pork belly is very fatty.
Our pasture reared pork belly is very different from the industrialised bellies you can find elsewhere. You'll find thick skin and a generous fat covering, along with beautifully sweet meat. Our spectacular pork belly has won countless awards for its unique flavour and rich, buttery fat.
With quite a reputation, this special cut has picked up some of the country's 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.
"As soon as we saw this pork our mouths were watering, it's outstanding in every way! Perfect crackling, melt-in-the-mouth, fatty, gorgeousness."
"Great sweetness to the meat. Buttery fat. The crackling is ridiculously good."
"Simply the best piece of pork belly I have ever eaten. That's special."
Please be aware, our pork bellies are fattier than those you might be used to. We believe this to be a real joy and what makes them so special!
About our Native Breed Pork Belly
Properly pasture raised pork
Native breed Saddleback and Tamworth pigs
Slowly reared on small scale family farms
Bred and reared outdoors their whole lives
Natural diet including homegrown oats, kale and fodder beet
Hung on the carcass for 3 weeks to enhance the depth of flavour
You can find out more about how we rear our native breed pigs here.
Free Range Pork
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.
Slow Cooked Pork Belly with Fennel Seeds & Confit Potatoes
The fat in this recipe not only provides incredible flavour, it also acts as a cooking liquor for the dish of roasted potatoes that sit snuggly below the handsome pork joint. This is lazy cooking, which results in sublime eating.
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