Pastured Pork Belly

The rich, fatty slab behind great bacon, ready to roast, braise, or cure.

Our pork belly comes from heritage breed pigs raised on pasture and woodland. This is the uncured slab that bacon is made from, a rich, tender cut with the perfect balance of juicy fat and flavorful meat. Each one runs about 3 to 4.2 lb, ideal for slow roasting, braising, or curing and smoking your own crispy bacon at home.

Why You'll Love It:

• Rich and Tender: A perfect balance of juicy fat and flavorful meat that melts as it cooks.
• Make Your Own Bacon: The uncured slab bacon starts from, ready to cure and smoke your way.
• A Showstopper: Slow-roast for crackling skin and rich, meltingly tender belly.
• Heritage Breed: Naturally hardy, slow-grown pigs raised for superior taste.
• Pasture and Woods Raised: No antibiotics or hormones, raised the right way with care.

How to Use:

• Slow Roast: Score the skin and roast low, then blast the heat for crackling.
• Braise: Cook down until fork-tender for rich, savory belly dishes.
• Homemade Bacon: Cure, then smoke and slice for your own bacon.
• Thaw: Move to the fridge a day ahead, or use a cold-water bath to thaw the same day.

Contact:

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