Belly - Skin off - 4-6 lbs

6.0 lb
$54.00

Making your own bacon? Maybe braising or pork belly burnt ends? The cooking applications with pork belly are almost endless. Cut on site from our locally sourced hogs these bellies will elevate your home kitchen to heights you couldn't have imagined!

Recipe Suggestions:

Asian Braised Pork Belly Steaks with Teriyaki Glaze

https://www.yummly.com/recipe/Braised-Pork-Belly-with-Creamy-Grits-2160335

Customer Reviews

Based on 2 reviews
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F.B.
More fat than meat

I went to the processing plant in person on a trip with my culinary class. There I bought a 5.5lb slab of frozen pork belly, and after it had thawed a bit at my home I discovered that it was practically a block of fat with thin strips of meat, as opposed to the opposite. Friends I have that cook with pork belly regularly won't take the remaining product from me as, quote unquote; "There's no meat on it."
My experience at the plant itself was just fine but it was heavily soured by the quality of the meat, especially due to how much I spent on it

R
Richard Owen
Perfect belly for bacon

This produced the most luxurious bacon, rich with wonderful flavor and fantastic aroma. I used my own cure for about a week, then smoked it for 4 hours before slicing. Yum - so much better than store bought, and actually cheaper too!