Description
Pork Belly - Joint
Traditionally the pork belly was sold as a joint or sliced. Today it is usually sliced with the bone in and presented as pork King Ribs for the barbecue.
Here we offer it as a joint
The pork is British, usually from Anna's free Range selection, you can buy it with confidence and treat yourself to pork as it used to be!
Cooking Advice
Make sure the rind is scored (Stanley blade is good). Rub Salt into the rind, place the joint in a very hot oven for a few minutes. Turn down the heat and bake (do not cover) when cooked turn up the heat to sear the rind / crackling.
Allergy advice
None
We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.
