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Ibérico Pork Belly Skin Off | ±3kg

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Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±3kg; £13.67/kg
  • Frozen
  • Extremly fatty cut  -  A minimum of 80% deliciously flavourful fat

Iberico Pork Belly

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 fatter than the average pork belly. 

Cooking tips

Ideal for a weekend roast. If there is any leftover, cut into cubes and toss through steaming hot pasta for a quick midweek treat. To pan-fry, cut the belly into 1 cm slices, season with a touch of salt and just a little oil. Sear on both sides until the fat turns golden brown. Cover and rest for 10 minutes. In a bowl mix together soy sauce, rice wine vinegar, coriander, spring onion, chilli pepper, garlic, ginger and a pinch of sugar. Mix well and either pour over the pork belly slices or serve on the side as a dip. Try serving it up with udon noodles, bok choy or sautéed tender stem broccoli, and mushrooms. Mixing Japanese flavours with this unctuously fatty cut is a culinary marriage made in heaven!

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.


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iberico pork belly skin off
iberico pork belly skin off


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.

Customer Reviews

Based on 1 review
nichola bromage
Best value pork belly

Cooked for 3.5 hours for 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!