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Duke of Berkshire Pork Belly Bone In Skin On

Regular price
£46.00
Regular price
Sale price
£46.00
Tax included.
Weight
  • FROZEN

Product Description
  • Duke of Berkshire breed
  • Reared in Belgium
  • Highly fatty cut
  • ±5.5kg; £8.36/kg
  • Frozen

Duke of Berkshire Pork Belly Bone-in

Duke of Berkshire Pork Belly Bone-in, is an old English breed of Pork. Reared since the 18th Century for its exceptional tenderness, taste and quality it is what Pork should be. With finely marbled meat and unctuous coverings of fat resulting in a full tasting and superb texture.

Containing one piece per pack, this can be cut into smaller roasting joints, slices for bacon or lardons. The ratio of fat to meat ensures consistently fantastic flavour no matter how you decide to cook it. Do you remember that specific crack youd hear at a Sunday dinner table when the person carving a roasted pork belly first cut into the crackling? Making your mouth water as you reminisce the melt in your mouth meat that sits just underneath it. How the fat has turned beautifully translucent, and everyone ends up waiting patiently to see who got given the most. Well, this Duke of Berkshire Belly will tick all of those memories and more.

With the superior nature of Duke of Berkshire Pork, it is a whole flavour hit even with just a hint of salt on the crackling and nothing else. Before roasting bring the Pork Belly to room temperature, make sure to pat dry the skin, and score with a sharp knife. Liberally rub Maldon Sea Salt over the skin and into the score marks finishing with a drizzle of oil. In a deep baking tray put onions, celery and carrot chunks, place the Belly on top. Put into a preheated oven at 220 for 45 minutes or until the crackling is really starting to crisp up. Then turn down the heat to 140 – 160, add to the tray chicken stock and a glug of white wine or cider, making sure not to touch the skin. Put back into the oven and cook for a further 3 hours. The meat will be soft and tender, and the crackling a rich golden brown colour. If the crackling isnt quite ready just turn up the heat and cook for 15 minutes at the end. Use the juices and vegetables to make gravy, allow the meat to rest for around 20 minutes.

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)
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Duke of Berkshire Pork Belly Bone In Skin On
Duke of Berkshire Pork Belly Bone In Skin On

  • Belgium

The idyllic West Flanders offers a serene landscape of expansive fields, rolling hills and charming farmsteads and villages. The region is also celebrated for its culinary delights, including Belgian chocolates, waffles, and renowned beers brewed in traditional breweries. It’s from this region known for its agricultural heritage that we have sourced the Duke of Berkshire pig. Reared amidst the picturesque countryside, the animals enjoy fertile pastures and a tranquil environment. Known for their exceptional marbling and rich flavour, the Duke of Berkshire pigs represent the pinnacle of heritage pork production, attracting discerning chefs and food enthusiasts from around the world.

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