Please CONTACT US to order. We have a variety of different sized joints available to order.
A whole slab of pork belly is perfect for a stunning roast, offering:
Unbeatable Flavour: The high-fat content ensures the meat remains incredibly tender and juicy as the fat slowly renders during cooking.
The Ultimate Crackling: When prepared correctly, the skin puffs up into a crunchy, bubbly crackling—the best part of any roast pork.
Versatility: While traditionally slow-roasted for a Sunday dinner, it can also be cut into cubes for burnt ends or cured and smoked to make your own bacon.
A Crowd-Pleaser: A large slab is ideal for feeding a gathering, offering impressive presentation and satisfying richness
Top Tips for Perfect Crackling
The secret to amazing crackling is managing moisture and heat.
Dry, Dry, Dry: Pat the skin completely dry with paper towels. For the absolute best results, score the skin (making sure not to cut into the meat) and leave the pork belly uncovered in the fridge for at least 24 hours to dry out the skin thoroughly. Moisture is the enemy of a crisp finish!
Salt is Key: Rub a generous amount of sea salt all over the scored skin, pushing it deep into the cuts. The salt helps draw out any remaining moisture. Some recipes even recommend a salt crust that is removed before the final crisping blast.
Use a Heat Strategy: Most methods use a two-step cooking process:
Low and Slow: Start at a lower temperature (around 180 degrees centigrade) for an extended period to tenderise the meat and render the fat.
High and Fast: Finish with a short, high-heat blast (up to 220 degrees centigrade, or even under the broiler/grill) to blister the skin and turn it into golden, puffy crackling. Watch this stage closely to prevent burning!
Please CONTACT US to order. We have a variety of different sized joints available to order.
A whole slab of pork belly is perfect for a stunning roast, offering:
Unbeatable Flavour: The high-fat content ensures the meat remains incredibly tender and juicy as the fat slowly renders during cooking.
The Ultimate Crackling: When prepared correctly, the skin puffs up into a crunchy, bubbly crackling—the best part of any roast pork.
Versatility: While traditionally slow-roasted for a Sunday dinner, it can also be cut into cubes for burnt ends or cured and smoked to make your own bacon.
A Crowd-Pleaser: A large slab is ideal for feeding a gathering, offering impressive presentation and satisfying richness
Top Tips for Perfect Crackling
The secret to amazing crackling is managing moisture and heat.
Dry, Dry, Dry: Pat the skin completely dry with paper towels. For the absolute best results, score the skin (making sure not to cut into the meat) and leave the pork belly uncovered in the fridge for at least 24 hours to dry out the skin thoroughly. Moisture is the enemy of a crisp finish!
Salt is Key: Rub a generous amount of sea salt all over the scored skin, pushing it deep into the cuts. The salt helps draw out any remaining moisture. Some recipes even recommend a salt crust that is removed before the final crisping blast.
Use a Heat Strategy: Most methods use a two-step cooking process:
Low and Slow: Start at a lower temperature (around 180 degrees centigrade) for an extended period to tenderise the meat and render the fat.
High and Fast: Finish with a short, high-heat blast (up to 220 degrees centigrade, or even under the broiler/grill) to blister the skin and turn it into golden, puffy crackling. Watch this stage closely to prevent burning!
Please CONTACT US to order. We have a variety of different sized joints available to order.
