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Segovian Suckling Pork Belly - Frozen

Regular price
£30.00
Regular price
Sale price
£30.00
Tax included.
Weight
  • FROZEN

Product Description
  • Certified Segovian Suckling Pig
  • Raised in Segovia, Spain
  • ±1.5kg; £20.00/kg
  • Frozen

Segovian Suckling Pig Belly

Segovian Suckling Belly is a wonderful delicacy.  To be certified they must be from a combination of the Landrace and Hampshire breeds, sourced from specific farms, and be fed exclusively on their mothers milk. The milk diet gives the meat an incredibly pale, smooth textured and tender succulence. 

As a suggestion, score the skin and sprinkle with plenty of Maldon salt, then leave for 10hrs. Wipe off the salt and drizzle all sides of the belly with olive oil. Place the belly on a wire rack (over a roasting tin) in a preheated oven at 140C for about 2 to 2.5hrs. To finish, turn the oven up to 210C for the final 15 mins to crisp up the skin (Tip – brushing the top with Maple syrup will make the skin sweeter and even crispier).

Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.

Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
Same Day Delivery (London only) COMING SOON
Segovian Suckling Pork Belly - Frozen

  • Spain

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

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