Free Range Pork Belly Joint Boneless
Supplied by: Real Food Hub | Delivery Details
The most popular cut of all! Having been a less desired cut for many years, pork belly has come back with a vengeance and rightly so! Layered with delicious fat (where the flavour is!), cooked low and slow, this fat breaks down and bastes the meat with its beautiful flavour.
For the all-important crackling, make sure the skin is well scored, boil a kettle full of water then pour over the skin. Dry thoroughly then sprinkle generously with salt. Put into a screaming hot oven for 20 minutes until skin has crackled then turn down low and slow, around 140°C for 2-3 hours or even longer for melt in the mouth delicious pork.
Our Weekly Market Free Range Pork is bred, reared and butchered by Anna's Happy Trotters.
Anna says, "Only 1% of pigs produced in the UK are fully free range for their entire lives, and our pigs fall into this elite. This means our free range pork is juicy, succulent and packed with flavour due to a rich diet and pigs being allowed to root around in the ground for natural substances and minerals. Our sows are Native Breeds, Large White and Landrace which provide marbled pork and fantastic cracking but still with a good lean, lovely big eye muscle on our pork chops, joints and bacon."
