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Pork
Proper Pork Belly Slices
Cut between the ribs of the belly, these are great for braising or flash frying and finishing in the oven.
Get a great colour on the exterior in the pan for the maximum flavour and slowly finish in the oven so they melt down.
These are a super simple and convenient meal with all the wonderful flavours of slow cooked pork belly but much quicker.
We leave the bones in the slices to ensure there is good protection for the soft meat and that the flavour permeates the meat.
Build your box
Choose your cuts in a box from £95. Free meat in every box, free delivery.
Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.