Traditional Belly of Pork (567g)
![](https://grassfedandfreerangemeat.co.uk/wp-content/uploads/2024/06/field_and_flower_5028jpgfeedId90140kfa188656ffbce1d734f864f11f9936981eef3c46.jpeg)
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 Please note: This cut may or may not contain bone.