We offer our certified organic pork belly in slabs ranging from 6 to 9 pounds (2.7 - 4.1 kg) each, with your choice of skin on or skin off. If you’re roasting pork belly in a slab, the skin is usually left on — it’s best to 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 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 another helping.
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 pork belly is priced at $12.35/lb, and our maple cured pork belly, which has been wet brined, smokehouse smoked, and marinated in real maple syrup, is $13.99/lb. For skin off, add $1/lb.
We take a $20 deposit now to secure your order. The balance is due at the time of pick-up or delivery, based on the actual weight of your organic pork belly.
Sold in 6 to 9 pound (2.7 - 4.1 kg) slabs, and delivered frozen to your door.