Pork Belly

Pork Belly – Rich, Succulent, and Perfect for Slow Cooking

Pork belly is a boneless cut taken from the underside of the pig, known for its alternating layers of meat and fat. This natural marbling delivers a juicy, tender texture and deep, savoury flavour when cooked slowly—making it a favourite across kitchens and cuisines.

Key Features:

• Cut Variations: Available as whole slabs, rolled joints, or sliced strips. Skin-on for crackling or skin-off depending on preference.

• Cooking Methods: Best suited for slow roasting, braising, or grilling. Long, gentle cooking renders the fat and delivers melt-in-the-mouth results.

• Taste Profile: Rich and meaty, with a satisfying balance of texture and flavour that intensifies during slow cooking.

• Nutritional Value: A good source of protein and energy, with naturally occurring fats that keep the meat moist and satisfying.

Culinary Applications:

• Roasts: Slow-roasted pork belly with crispy crackling is a showstopper—perfect for Sunday lunch or foodservice.

• Barbecue: Sliced strips are great for grilling, soaking up marinades and producing caramelised edges and smoky flavour.

• Cured Meats: Used to produce streaky bacon, pancetta, and other charcuterie items.

Whether you’re supplying chefs, butchers, or caterers, pork belly is a versatile, flavour-packed cut with wide appeal and excellent margins.