Free range pastured Tamworth pork belly

Free range pastured Tamworth pork belly

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The belly makes a fabulous and forgiving roast – so richly fatted that it is impossible to overcook. A wonderful treat
Our Price: £11.99

Availability: In stock

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Our Price: £11.99

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Portions: We recommend 250g per portion.  

Cooking Method: Dry the skin of the belly and rub with Maldon Salt, ground black pepper and fresh thyme leaves. Roast in a hot oven (220 degrees C/Gas Mark 7) for 30 minutes, then turn the oven down to 180 degrees C/Gas Mark 4 and cook for roughly another hour, until the meat juices run clear when the meat is pierced with a skewer and the crackling has crackled to an irresistible golden brown. If the crackling isn’t crisp when the meat is cooked turn the oven up high and check every few minutes until it’s done. Alternatively, chunky cubes of pork belly can be slow roasted in their own fat with garlic and thyme, like a confit, to produce rillons. They can also be braised with oriental aromatics to give tender meat with a sticky skin to be served with noodles.

Storage: Your meat will arrive frozen. We believe freezing is nature's best way of storing wholesome food, ensuring minimum food waste. We freeze our pork when it is perfect to preserve it in peak condition. Our meat is hung on the bone to draw out moisture so it is just as good frozen as it would be fresh. We freeze it in convenient size freezer packs, which means you can take out the amount you need and never have to waste any food. To thaw a pack, simply drop the thick protective vacuum pack in cool water, and it will thaw in a few hours giving you maximum convenience and flexibility. We recommend that you store your Pheasants Hill Farm meat in your freezer. Once defrosted, please store your meat in your refrigerator, and cook thawed pork within 24 hours.