Pork Belly – Avg. 5 lb.

Rich, versatile pork belly perfect for curing, roasting, or slow cooking.

Each package contains one whole pork belly slab weighing approximately 5 lb. Pork belly is prized for its beautiful layers of meat and fat, making it ideal for curing into bacon or preparing as a slow-roasted centerpiece.

If you love bacon but want full control over the ingredients, this is your starting point. Making homemade bacon is simple and allows you to skip additives, preservatives, and unnecessary ingredients.

Why You'll Love It:

• Perfect for Homemade Bacon: Traditional cut for curing.
• Rich, Balanced Fat: Ideal texture for crispy or tender results.
• Versatile: Cure, smoke, roast, braise, or slice thick.
• Pasture-Raised Quality: Clean, rich pork flavor.

Simple Homemade Bacon Method:

• 1. Season: For every 1–2 lb. of pork belly, use 1/4 cup salt and 2 tablespoons seasoning (paprika, black pepper, garlic, etc.). Add 2 tablespoons sweetener if desired (brown sugar, honey, or none at all).
• 2. Cure: Rub thoroughly on all sides. Place in a covered container or sealed bag in the refrigerator overnight or up to 5–7 days, flipping daily.
• 3. Rinse & Soak: Rinse off cure. Soak in cold water for about 1 hour to reduce saltiness if desired.
• 4. Dry: Pat completely dry and refrigerate uncovered for several hours to form a tacky surface.
• 5. Smoke or Roast: Smoke at low temperature until internal temp reaches 150°F, or slow roast in the oven.
• 6. Chill & Slice: Cool fully before slicing to desired thickness.

Pork belly can also be roasted whole for crispy skin and tender interior, braised for Asian-inspired dishes, or cut into thick slabs for grilling.

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