Yorkshire’s Finest Boneless Belly Pork offers you a wonderful chance to cook with big delicious flavours.
Many think pork belly is the ultimate comfort food. Contrasting crispy crackling and oozing, juicy meat which makes you just want to pick it up and eat it with your hands. Long slow cooking followed by a blast of high heat at the end will provide delicious belly pork and excellent crackling. We have removed the bones enabling a cut that is super versatile.
Our Boneless Belly Pork is taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We only select the very best gilts and when ready we dry age our pork for around 7 days in a special pork dry ageing fridge. This process helps intensify the flavour whilst developing an incredible crackling.
Pack weight to range between 1.5-1.8kg
Our Recommended Cooking Instructions:
- Pre heat the oven to 180c. For the best slow roasted Boneless Belly Pork lay the meat skin side up on a rack and a roasting tin.
- Drizzle with olive oil and rub with sea salt. Cook for 2.5hrs, taking the time to baste the crackling every 20mins.
- Remove from the oven and rest for 20mins.
Try next… Love Pork Belly, try our Pork Belly Squares
Join our community on Instagram! Give us a follow @randjyorkshiresfinest.