Pork belly is the cut that bacon is sliced from. We offer our certified organic pork belly in slabs weighing 5.5-7.5 pounds (2.5-3.4 kg) each, depending on the options you choose: fresh or cured, with skin on or off.
If you’re roasting pork belly as a whole slab, it’s usual to leave the skin on — we suggest that you score it to let it crisp up into delicious crackling. Or if you’re cutting the pork belly into your own thick-sliced rashers of bacon, you may prefer it with the skin off.
We also offer you a choice between fresh pork belly, which is left just the way it comes off a dry-aged side of pork…
…or maple smoked pork belly, which has been wet-brined for 24 hours, smokehouse smoked, and marinated in real maple syrup — the same way we cure our much-beloved bacon. This gives you melt-in-the-mouth texture and amazing flavour.
The ideal way to cook pork belly is with a reverse sear. Braise, sous-vide, or slow-roast it at a low 170°F (77°C) for as long as 10 hours, then dry it thoroughly and broil it at high heat for a few minutes to crisp it up. It will be quite rich, so serve it in fairly small pieces, and everyone will keep coming back for more helpings.
Our family-run butcher hand-cuts each pork belly from our certified organic sides of pork. Because our pigs are raised all-natural and free-range, we think it has the best flavour you can find anywhere.
Our fresh, skin-on pork belly is priced at $13.59/lb, and our maple cured skin-on pork belly, which has been wet brined, smokehouse smoked, and marinated in real maple syrup, is $15.39/lb.
Sold in whole slabs, and delivered frozen to your door. Individual pork bellies may vary in weight by ±10%.