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 slices

This pork cut offers unbelievable value for money and taste. Cook it slowly and with the belly cut into to slices it is a perfect midweek meal.

About our Pork

  • British
  • Cut into slices
  • May contain the spare rib bone
  • Ideal for grilling
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