Tips from the Butcher

"To achieve the ultimate crackling, turn the oven up to its full temperature for the last 15 minutes of cooking. Don’t forget to rest the meat before carving. This allows the meat fibres, (which contract in the oven) to relax again, so the meat will be more tender."

Belly Pork, Boneless

This pork joint offers unbelievable value for money and taste. Cook it slowly and with the bone being removed it is easy to cut into portions. We have scored the rind so it will crisp up fantastically.

About our Pork

  • British
  • Excellent crackling
  • Boneless
  • Scored
  • Ideal for slow roasting
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