9 Butchers Row, Barnstaple, Devon 01271 269135 contact@topmeadowfarm.co.uk


Whole Pork Belly


Locally bred West Country pork.

For lovers of really juicy, tasty pork, a piece of belly pork is the ideal.  It has a little more fat than shoulder or leg joints but that makes it highly suitable for slow roasting.  Cut from our locally farmed pigs, the belly pork can be roasted rolled with or without a savoury stuffing, or simply slow-roasted flat.  The secret is in the slow roasting which renders the fat and enhances the flavour of the joint as a whole.  For first class crackling, score the joint with a sharp knife, rub the skin with salt and oil before cooking.  After slow cooking on a moderate heat, turn up the temperature to achieve that extra crackle and then leave to rest for ten minutes.

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