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Popular Pork Cuts
PORK BELLY Skin-on or Skinless, 9lb Berkshire or Red Wattle
Skin-on or Skinless, 9lb
Choose from skin on our skinless in the pull down menu above
Berkshire or Red Wattle
Berkshire pork is elegant, luscious and smooth. The meat boasts a round and buttery flavor that melts on the tongue.
Red Wattle meat is charmingly inconsistent and can be earthy, vegetal and herbaceous with a hint of cinnamon. Its expressive porky flavor is concentrated and bold.
The belly is where bacon comes from and we are proud to feature many delicious bacons on our site. But the raw belly is also a source for delicious recipes from around the world. Pork belly can now be found on menus in fine restaurants everywhere. This is the cut used for the magical tasting pork buns that have hit the culinary scene over recent years. Belly is very rich, and a little bite will go a long way. Modern day entrepreneurs also take our raw bellies and cure them at home! Visit our Facebook photo gallery from time to time to see photos of these curing experiments from home chefs & friends, and share your favorite recipes with us!
All our pork is from pasture raised, hormone and antibiotic free animals. The pigs are raised with care using traditional methods guaranteed to produce the very best tasting meat and are processed at a Certified Humane facility.
You will also enjoy our:
BAIA PASTA, one 1lb box, American made, 100% Organic
– Baia Pasta uses only the finest organic flours grown in the USA. They believe that American wheat is among the best in the world and are proud to create the first pasta that glorifies all its features. Try pairing it with any of our heritage meats!
OMNIVORE SALT, 6oz, the only seasoning your meat needs
– This is the only organic salt Alice Waters, Michael Pollan, and Werner Herzog use for anything savory. Made by our friend Angelo Garro.
SURRY BERKSHIRE HAM, Aged 400 Days, 6-8 slices, Surry, VA
– 400 day aged Certified Humane Berkshire ham made by our friends at S. Wallace Edwards and Sons– A curemaster with 90 years of experience.
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