Iberico Pork Belly - Boneless, Skin Off | ±2.8kg

Regular price: £36.00
Regular price: ~~£36.00~~
Sale price: £36.00

Andalusia & Extramadura - SpainFree-range Ibérico / Acorn-fedPata Negra breedFat rich in oleic acidServes 9-14

Description

Iberico Pork Belly comes from the underside of the Spanish Pata Negra pigs. The belly is naturally fattier than most other cuts and rich in nutty flavour from the pigs acorn-rich diet. Please note that the Iberico pork belly is a lot fatter than the average pork belly.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Ingredients

What You’ll Need:
• 2.8kg Iberico pork belly (skin off)
• Sea salt
• Freshly ground black pepper
• Olive oil (optional)
• Optional extras: garlic, thyme, rosemary, lemon zest, or your favorite spice rub

Step-by-Step Preparation:

1. Defrost
• Defrost slowly in the refridgerator for 24–36 hours until fully thawed.

2. Pat Dry
• Use paper towels to dry the surface of the pork thoroughly.
This helps with texture and seasoning.

3. Score the Fat
• Use a sharp knife to lightly score the fat side in a criss-cross or straight-line pattern.
Be careful not to cut into the meat, just the fat layer.

4. Season Generously
• Rub the pork belly with:
• Sea salt (about 2–3 teaspoons)
• Black pepper
• Optional: a blend of lemon zest, garlic, and herbs or spices.
• Massage it well into the surface, especially into the scored fat.

5. Dry in the Fridge (Optional, but improves texture)
• Place the pork on a tray or rack, uncovered, in the fridge for at least 8–12 hours, or overnight.
This helps dry out the surface and improves browning during cooking.

6. Ready for Roasting or Slow Cooking
• Now the pork belly is prepped and ready to be cooked.

🔥 Slow-Roasted Iberico Pork Belly (3kg, Skin Off)

Time Needed:
• Prep: 15 minutes (+ optional overnight dry)
• Cook: ~8 hours
• Rest: 20–30 minutes

Step-by-Step Cooking Instructions

1. Preheat Your Oven
• Set to 130°C, fan off for gentler heat.

2. Prep the Pan
• Use a roasting tray with a rack if possible (to let fat drip down).
• Add a bit of water, wine, or stock with some vegetables to the bottom of the tray (this keeps the environment moist).

3. Roast Low and Slow
• Place the pork fat-side up on the rack.
• Roast at 130°C for 7–8 hours.
• Optional: loosely cover with foil for the first 4–6 hours to retain moisture, then uncover to allow the top to brown.

4. Crisp the Top
After the long roast:
• Turn the oven up to 220°C for 20–30 minutes OR use the grill/broiler for 5–10 minutes.
• Watch closely, the top should go golden brown and slightly crisp, not burn.

5. Rest the Meat
• Remove from oven and let it rest for 20–30 minutes, loosely covered with foil.
• This helps juices redistribute and makes slicing cleaner.

6. Slice and Serve
• Use a sharp knife to cut thick slices or cubes.
• Serve with something fresh or acidic like pickled onions, chimichurri, or citrus salad to balance the richness.

Extra Tips:
• Save rendered fat in the tray. Once strained, it’s excellent for roasting potatoes or sautéing.
• This method works great if done a day ahead: cook, chill, then reheat and crisp before serving.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

ACORN-FED

FROZEN

The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.

5 stars: 2 (100%)
4 stars: 0 (0%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

It is very delicious

It's my first time to buy pork, and it tastes amazing. I will continue to buy it, which is better than any other one.

Thank you Lycia for your 5-star review. We agree with you, this pork is truly unique. We are very happy you enjoyed the taste of the pork belly and we look forward to serving you again soon.

Best value pork belly

Cooked for 3.5 hours for 3.kg. Grilled the top at the last 10 mins. Feeding 10 people. Unbelievable taste and the fat was simply delicious. A real winner.

Thank you for taking the time to leave such a positive review! We are thrilled to hear that our Iberico Pork Belly was a hit with your group of 10. We take great pride in providing high-quality, flavorful products at a great value. We hope to continue to exceed your expectations in the future. Thank you for choosing our product!