This is the cut used for the magical tasting pork buns that have
hit the culinary scene over recent years. But Pork Belly is
typically smoked or cured for bacon or pancetta. By dressing the
belly with kosher salt, sugar, pink salt, ground pepper, nutmeg,
cinnamon, clove and juniper, and keeping in a cool dark place for a
few weeks, home cooks can enjoy a superb and long lasting product
that can be used in hundreds of dishes.
Michael Ruhlman in his book Charcuterie, offers some excellent
recipes for home curing pork bellies, as does Marcella Hazan in her
seminal Essentials of Classic Italian Cooking.
All our pork is from pasture raised, hormone and antibiotic free
animals. They are raised with care using traditional methods
guaranteed to produce the very best tasting meat. Our pork comes
from Certified Humane Berkshire or Red Wattle pigs and are
processed at a Certified Humane facility.
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