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Scottish Pork Belly (500g)

Our belly of Scottish pork is hand-trimmed to produce tender meat, melting fat and superb crackling once cooked. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

For many, pork belly is the go-to cut of pork. Slow roasted, quality belly pork begins the assault with the sizzle and smell that means only one thing; tender melting flesh, followed by the sensuous velvet of creamy well-cooked fat. It is nothing short of heaven on the tongue; the ultimate pork fest.

£5.99

Scottish Pork Belly (500g)

Description

Our belly of Scottish pork is hand-trimmed to produce tender meat, melting fat and superb crackling once cooked. All of our pork is sourced in the West of Scotland, processed in Ayrshire and then expertly prepared by our Master butchers.

For many, pork belly is the go-to cut of pork. Slow roasted, quality belly pork begins the assault with the sizzle and smell that means only one thing; tender melting flesh, followed by the sensuous velvet of creamy well-cooked fat. It is nothing short of heaven on the tongue; the ultimate pork fest.

Additional information

Weight0.5 kg
Shelf Life

Minimum of 5 Days on Delivery

Packaging

Carefully Vacuum packed by our team for freshness.

Cooking Tips

Belly pork or shoulder are the best cuts for slow roasting. Fatty belly pork melts down to a glorious feast whilst the meaty shoulder is perfect for feeding our recent fascination with all things pulled pork. You don't need 20kg of pork butt to make pulled pork although a decent-sized chunk cooks particularly well; a boned shoulder roasted slowly will do much the same thing.

Slow roasting is a lower temperature method of roasting that renders meat soft and shreddable. Best suited to joints with plenty of fat that can render down slowly into the meat; think flaky melting shreds of meat. To slow-roast a pork joint of roughly 1 kg give it a hot sizzle at 220C/Gas 7 for about 20 minutes and then turn the oven down to 140C/Gas 3 for a further 2 hours. The meat should fall apart easily. To shred simply pull it apart using two forks.

Pack Size

500g of Pork Belly

Servings

2-3