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.
In Italian cooking, pork belly is spiced with black pepper and fennel, and tied into a roll to make porchetta. Lightly toast 2 Tbsp of whole black peppercorns and 3 Tbsp of fennel seeds, then grind them and rub them into the flesh side of the pork belly, with a generous amount of minced garlic, and your choice of herbs. Tie into a roll, roast for about 4 hours until fully tender, then broil at high heat until crisp and well browned. Rest for 10-15 minutes and serve in slices.
Pork belly is also very popular in Korean cuisine. It can be sliced thin and left unseasoned as samgyeopsal for Korean barbeque. It can be roasted and wrapped in fresh lettuce as bossam, along with pickled radish, sweet rice, and savoury sauce. Or it can be added to a stew as kimchi jjigae — among many other mouthwatering recipes.
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%.