Duke of Berkshire Pork / Kurobuta Pork - Belly Bone In Skin On | ±5.5kg
- Regular price
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£46.00 - Regular price
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- Sale price
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£46.00
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FROZEN
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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 you'd 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.
Cooking Tips For Steaks
- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking (time will vary depending on thickness).
- Pat dry
- We don't recommend any seasonning for Japanese Wagyu as well as other Wagyu Beef as all the flavours are in the fat.
- Don't cook Wagyu on a grill as you will loose all the fat.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for about 2 minutes depending on thickness or until the meat is forming a stunning golden crust to it.
- Except for Japanese Wagyu, half way through cooking, we like basting it with unsalted butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5 to 10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax. This is where the magic operates.
- Once cooked, you can then season your meat with some Blackthorn Scottish Salt or freshly grinded pepper.
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 |
BELGIUM
