Pork belly is the flesh from the belly area of the pig. When sliced and cured, it becomes bacon. Left whole or cut into smaller chunks, pork belly responds well to moist heat cooking, turning it fork-tender. For this specific cut, we remove both skin and ribs. To break down the connective tissue in the meat, pork belly is best slow-cooked for a tender chew and to render the fat silky-soft. The belly can also be cut into smaller pieces and prepared in the same manner.
Essential Cooking Instructions:
Product is raw and must be thoroughly cooked before consumption core temperature >75°C