Our bone-in pork belly is renowned for its rich, savoury taste, a natural result of our pasture-raised pigs, which roam freely and feed on a varied, foraged diet. This slower growth approach creates better marbling, ensuring each bite is succulent, aromatic, and perfect for achieving crispy crackling. Unlike intensively farmed pork, pasture-raised belly doesn’t shrink as dramatically in the pan, making it an incredibly satisfying, filling cut.
 
So many customers ask us how to achieve the best crackling, our advice is to pat the skin thoroughly dry, then score it in a criss-cross pattern, taking care not to cut into the meat. Rub the surface with coarse sea salt and a little oil, then roast at 220°C for 20–30 minutes to kick-start the crackling process. Reduce the oven temperature to 160–170°C, and allow the pork belly to slow-roast for a couple of hours, letting the bone and natural fat infuse the meat with extra flavour. A final blast of high heat in the last 10 minutes helps the crackling reach crunchy perfection.
 
The bone-in aspect enhances taste even further, adding depth to casseroles and stews if you decide to cook it low and slow. Serve with seasonal vegetables and your favourite condiments, and be prepared for plenty of compliments, this cut never disappoints, especially when shared with family or friends looking to savour something special.
 
(£12.50/Kg)