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Pork belly is a versatile, great value cut and can be used for many different dishes and also makes a great alternative to leg and shoulder for roasting.
Availability: In stock
Pork belly is a versatile, great value cut and can be used for many different dishes and also makes a great alternative to leg and shoulder for roasting. The secret is to slow cook it, the fat will keep the joint lovely and moist and stop it from drying out, at the end of cooking the fat can be poured off before serving. You also get incredible crackling with pork belly which a blast of high heat at the end of slow cooking will ensure is crisp and delicious. Any leftovers pieces are great for using in soups and stews.
We sell are pork belly joints with the ribs left in. If you want them removed but still sent with the joint just leave a note in the text box during the checkout process.
Farm: Deep Clough Farm
Farmer: Nathan and Carole Brown
Breed: Gloucester Old Spot or Saddleback
What a difference
©Albert Matthews 2012
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