Flat Pork Belly
Unrolled Joint of Succulent Pork Belly
The Flat Pork Belly is a versatile cut with the creamy layering of fat offering rich succulence, and is left unrolled on the bone by our Master Butcher as neat slab of pork. Well suited to marinating or slow roasting, the impressive flavour of the pork belly reflects the rich diets of our free range hogs which are allowed to mature at their own pace for the best results in the kitchen.
An example of contemporary meat cutting styles, the belly is ordinarily rolled, however this joint is the preferred favourite for chefs, looking for roasting joints that can be marinated or cut into individual portions easily, and offer the fat cover whilst left on the bone for meat full of flavour and natural juiciness. Matured for 14 days, the belly demonstrates why our native breed pork is so special.
The quality of our native breed pork belly makes for a delicious joint perfect for a slow roasting as well as being well suited to marinating. Try roasting on a trivet of onion, carrot, and celeriac to give the Flat Pork Belly aroma, and serving with ragout pulses with bacon and shallots, alongside a rich grain mustard.
For perfect cooking and measuring internal temperatures, we recommend a ‘Meater + Wireless Thermometer’. Available to buy here.
|Our Guide To Cook Your Flat Pork Belly|