Duke of Berkshire Pork / Kurobuta Pork Belly - Bone In, Skin On | ±6kg

Regular price: £75.00
Regular price: ~~£75.00~~
Sale price: £75.00

Tax included.

16 to 20 Serve

Belgium Origin

Duke of Berkshire (Kurobuta) Breed

Description

Duke of Berkshire Pork Belly Bone-in, is an old English breed of Pork. Reared since the 18^th 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.

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.

Cooking Instructions

Duke of Berkshire Pork Belly, Bone In - Break Down, then Slow Roast

±6kg, skin on. Serves 16 to 20. Defrost 48 hours.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a tray. A piece this size needs a full 48 hours. If you plan to break it down rather than cook all of it, take it out at around 36 hours, while the centre is still firm. Cook within 48 hours of defrosting.

2. Break it down first
Six kilos is more than one meal. Cut a roasting joint of 1.5 to 2kg, then take belly slices for grilling, lardons from the thicker end, or a piece to cure as bacon. Cut it while it is still firm and part-frozen, wrap each portion well, and return them to the freezer the same day, using within 12 months. Once a piece has fully softened it should be cooked rather than refrozen.

3. Score the skin, and dry it the day before
Score in close parallel lines about 1cm apart, through the skin and into the fat but never into the meat. Pat bone dry, salt the skin heavily, and leave it uncovered on a rack in the fridge overnight.

4. A dry skin is the whole job
Wipe away any moisture the salt has drawn out before it goes in. Crackling fails for one reason only, and it is a damp skin.

5. Hot start, then low and slow
220°C for 30 minutes, skin side up on a rack over a deep tray, to blister the crackling. Then drop to 150°C for 2½ to 3 hours for a 2kg joint. Do not cover it and do not baste it.

6. Test by feel
A skewer should slide into the meat with no resistance. If the crackling has not fully blistered, give it 10 minutes back at 240°C, watching it closely.

7. Rest uncovered
20 to 30 minutes. Covering it softens the crackling you have just spent three hours making.

8. Carve
Turn it skin side down, cut through the meat first, then press through the crackling with the heel of a heavy knife. Follow the lines you scored.

Keep the rendered fat. A belly this size gives up a great deal. Strain it into a jar and use it for roast potatoes.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a tray. Allow 48 hours. A piece this size releases a good deal of liquid as it thaws, so use a tray with a lip.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
If you only need part of it, cut what you need while the piece is still firm and part-frozen, and return the rest to the freezer straight away.
Do not refreeze once thawed.

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.

West Flanders Raised

West Flanders is one of Europe's quietly great farming regions, fertile, temperate, and with a deep agricultural tradition. It's here that our Duke of Berkshire pigs are reared: a British heritage breed thriving in Belgian pastures, benefiting from the region's rich soil and unhurried farming culture. The result is heritage pork at its finest, deeply marbled, intensely flavoured, and impossible to replicate with a commercial breed.

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

Have been shopping here for years, high quality

Have been shopping here for years, high quality meat and excellent customer service. This pork belly is delicious.

Thank you, Vicki, for your continued support and kind words. We're delighted to hear you enjoy our pork belly and appreciate our service. Looking forward to serving you again!

Outstanding quality! Have recommended to everyone who enjoyed the meal.

Duke of Berkshire pork.

Pork Belly - Perfect meat to fat ratio, good depth of flavour and very consistent.

Thank you Mathew for your 5-star review. The Duke of Berkshire is indeed a unique meat. There is a reason we call it the wagyu of pork. We look forward to serving you again soon.

Belly of pork

Still in the freezer k

Is the meat delivered in a vacuum-sealed package? Is it possible to ask for it to be blocked into 500g blocks?

MEAT ME AT HOME

Hi Jay, yes - our DoB Pork Belly is vacuum sealed. I have sent you and email regarding our bespoke cutting service.