Saddleback 7 Days Dry-aged Flat Pork Belly
Region: North York Moors National Park, UK
Shelf Life: Min. 5 Days
The Flat Pork Belly is a versatile cut with the creamy layering of fat offering rich succulence, and is left unrolled 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 outdoor reared hogs which are allowed to mature at their own pace for the best results in the kitchen.
The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.
Tasting Notes: Meaty, Nutty, Evolving
An example of contemporary meat cutting styles, the belly is ordinarily rolled, however this joint is a favourite for chefs, looking for roasting joints that can be marinated or cut into individual portions easily, and offer the fat cover that gives the meat its flavour and natural juiciness. Matured for 14 days, the belly demonstrates why our native breed pork is so special.