Free-Range Pork Belly
Price range: £35.00 through £90.00
Free-range pork belly with wonderfully succulent meat and a generous layer of crackling. Available bone-in or boneless and expertly prepared by our butchers, it’s a superb choice for slow roasting and a richly flavoured alternative for Christmas dinner.
£20 deposit per order today. The balance is paid when you collect.
Collect from Manor (Ruislip) or Hillingdon. Choose your shop and day at checkout.
Weights are approximate. Your order reserves a bird or joint within the weight range you choose, and the final balance is based on the actual weight when you collect.
Our Free-Range Pork Belly is sourced predominantly from Packington Free Range in Staffordshire, where the focus is on producing high-quality British pork with excellent flavour.
Pork belly is one of the most rewarding cuts for slow roasting. Its natural layers of meat and fat gradually render during cooking, keeping the pork beautifully succulent while the skin develops into crisp, golden crackling.
Choose bone-in for a traditional roast with maximum flavour, or boneless for straightforward carving and generous, even slices. Each joint is carefully selected and prepared by our butchers with the rind scored ready for roasting.
A fantastic alternative to the more traditional Christmas pork joints, and just as good for a relaxed family roast over the festive period.
Why choose this product
Rich, succulent free-range British pork with superb crackling potential, expertly butcher prepared and available either bone-in for traditional flavour or boneless for easy carving.
Cooking Instructions
Remove the pork belly from the fridge approximately 1 hour before cooking and pat the rind thoroughly dry. For the best crackling, rub the scored rind generously with salt immediately before roasting.
Preheat the oven to 220°C / 200°C fan / Gas 7.
Place the pork belly rind-side up in a roasting tin and roast for 25–30 minutes at the high temperature to begin crisping the crackling.
Reduce the oven to 170°C / 150°C fan / Gas 3–4 and continue roasting until tender:
- Bone-in: approximately 45–50 minutes per kg
- Boneless / rolled: approximately 50–55 minutes per kg
For particularly crisp crackling, increase the oven back to 220°C / 200°C fan for the final 10–15 minutes, watching carefully to prevent burning.
The pork should reach an internal temperature of at least 70°C in the thickest part. Once cooked, rest uncovered for 20–30 minutes before carving — covering it tightly can soften the crackling.
Butcher’s tip: For the best crackling, the rind needs to be as dry as possible before it goes into the oven. Avoid pouring stock or cooking juices over the rind during roasting.
Storage
Keep refrigerated at 0–5°C. Use by the date shown on the label.
Freezing
Suitable for freezing. Freeze on receipt and use within 3 months. Defrost thoroughly in the fridge before cooking. Do not refreeze once defrosted.
Ingredients
100% Pork
Allergens
None.
