Traditional Belly of Pork (2.5kg)

Proportionately cut from the rib end of the belly, our traditional cut with bone-in from the rib end melts in the mouth when slow cooked and pairs perfectly with a creamy spinach gratin. Score the rind with a sharp knife and rub in plenty of salt, olive oil and a squeeze of lemon juice just before cooking to make it extra crispy. The majority of our free-range pork is reared by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment not only protects the welfare of our pigs, it also means exceptional tasting pork. All of our pork is hand-butchered to order and delivered fresh to your door.