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Rare Breed Pork Belly

Wonderful succulent belly joint from our rare breed pork. Because of the way our rare breed pork is reared and the natural diet our pigs enjoy, there's a wonderful layer of fat on our belly joints. This adds great flavour and keeps the meat moist during cooking. Not only that it's “good fat”! A great way to cook belly pork and get the perfect crispy is to roast it in a salt crust.

Wonderful succulent belly joint from our rare breed pork.

Because of the way our rare breed pork is reared and the natural diet our pigs enjoy, there's a wonderful layer of fat on our belly joints. This adds great flavour and keeps the meat moist during cooking. Not only that it's “good fat”!

A great way to cook belly pork and get the perfect crispy is to roast it in a salt crust.

BBQ and GrillingRoast

£9.00£36.00

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Earn up to 36 Taste Points.

Our Belly Pork

Buy rare breed belly pork from our online butcheryAlthough this is a fatty cut, particularly in rare breed pork. This is where the flavour comes from.

You can cook your belly pork in a whole piece or cut into slices. This cut is also great for making your own streaky bacon.

As with all our rare breed pork cuts, good belly pork is firm and has a healthy pink colour. There should be a good layer of white fat below the skin and fat running through the flesh. The skin should be dry, but not tough.

 

Frying & Stir Frying

Simmer for a couple of hours in boiling water. Let it cool and then slice it thinly before frying or stir frying in a very hot pan until crisp and brown.

Roasting

Usually the goal is to have a crispy skin and succulent, tender meat, which is achieved by roasting at a high temperature to crisp the skin and then reducing the temperature for the remaining time.

Preheat the oven to 220c. Score the skin and rub with salt. Roast for 20 minutes. Reduce the heat to 150c and cook for 3-4 hours.

Braising & Stewing

Simmer gently for 2-3 hours. You could also brown the belly first, then braise at 130c for 4-5 hours.

When you buy pork online from Taste Tradition Direct, we want you to have the confidence that you are buying pork that is the best that it can be.

We farm native breeds of pig that are suited to the particular environments of our countryside. This means that they thrive there with few of the problems associated with mass production. Typically, our breeds are Gloucester Old Spot, Saddleback, Berkshire, Middle White and Large Black.

We rear our rare breed pigs outdoors and and they are allowed to grow naturally roaming free in groups and foraging in North Yorkshire pastures. The lifestyle our pigs enjoy keeps them happy and stress free which helps to produce a much better quality of meat. It’s important to us to stick to the traditional methods of farming where time is taken to develop and fatten our pigs in a natural way without the need for additives to speed up growth.

The nature of our breeds produce pork with a fuller flavour and a higher natural fat covering that aids in keeping the meat succulent during cooking. This natural fat contains higher levels of omega 3 and 6 fatty acids in the right ratio for a healthy diet.

The sows usually produce two litters (9-11 piglets) per year, and are left to furrow unattended in their own outdoor huts.

Our pigs are free from antibiotics unless specifically required and we are lucky enough to have our own vet in the family who constantly monitors their health.

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