Product Code: UPRBB

Bone-In Pork Belly

16 reviews

£18.50

This traditional Bone-In Pork Belly is the perfect choice for slow roasting. Made from British outdoor-bred pork, it offers rich marbling, deep flavour, and golden crackling—a comforting centrepiece that delivers on texture, taste, and heritage.

Weight: Min. 1.2kg

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This traditional Bone-In Pork Belly is the perfect choice for slow roasting. Made from British outdoor-bred pork, it offers rich marbling, deep flavour, and golden crackling—a comforting centrepiece that delivers on texture, taste, and heritage.

Crafted for proper Sunday roasts, this Bone-In Pork Belly is a cut above. Sourced from British outdoor-bred pigs raised to high welfare standards, it boasts superb marbling, tender meat, and a thick rind that transforms into perfect golden crackling.

Expertly butchered for even cooking, this joint offers a generous layer of fat that naturally bastes the meat as it roasts low and slow. The result is melt-in-the-mouth texture with intense depth of flavour—everything you want from a traditional belly cut.

Whether you're hosting a roast dinner or looking for a richly flavoured centrepiece, this joint delivers satisfaction in every slice. Ideal for leftovers, it’s also delicious carved into thick slabs and pan-fried for extra crispiness.

Available for Wednesday, Thursday,Friday & Saturday delivery only.

Why You’ll Love It:

Made from British outdoor-bred pork

Naturally basted for tenderness and flavour

Thick rind for irresistible crackling

Expertly butchered and full of rustic charm

Perfect for slow cooking and leftovers

Pairs Perfectly With:

Pair with Braised Red Cabbage or Proper Piccalilli

Glaze with Honey & Mustard Dressing before roasting

Serve alongside Goose Fat Roast Potatoes or Onion Marmalade

Enjoy leftovers in crusty rolls with Sweet Cucumber Pickle

Remove Pork from wrapping, ideally the day before, and keep in fridge. Remove from fridge 20 minutes before cooking. Preheat oven to 250°C/220°C fan/Gas 9. Rub the rind generously with sea salt, and roast on high heat for 15 minutes. Reduce oven to 180°C/160°C Fan/Gas 4 and cook for a further 75 minutes. Once cooked cover loosely and allow to rest in a warm place for 15 mins. This product also lends itseld very well to long, slow cooking.