Minimum 1.1kg roast.
The pork belly comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed, and contains the most amount of fat on the hog. Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising.
Slow-grown, heritage pork grown on our farm on the Central Coast. These pigs live outside, are moved regularly onto new ground and enjoy a diverse diet of bugs, worms, roots, grass and their daily ration of grains.