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

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

Tax included.

8 to 10 Serve

Spain Origin

Pata Negra Breed

Slow roasting, braising, confit Best for

Frozen, Vacuum-packed Condition

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.

Cooking Instructions

Iberico Pork Belly, Skin Off - Slow Roast, Braise or Confit

±2.8kg, boneless. Serves 8 to 10. Defrost 36–48 hours. 3 to 4 hours in the oven.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a tray. A piece this size needs 36 to 48 hours. Plan for it. Cook within 48 hours of defrosting. Do not refreeze.

2. Salt it the day before
Pat dry and salt all over, generously. Leave it uncovered on a rack in the fridge overnight. With the skin off, the surface fat is what browns, and a dry surface browns better.

3. Low and slow first
Oven at 140°C, fat side up on a rack over a deep tray. Cook for 3 to 3½ hours. The belly is layered fat and muscle, and it needs the time for the fat to render and the meat to give.

4. Test by feel
A skewer should slide into the thickest part with no resistance. If it catches, give it another 30 minutes. Internal temperature is not the guide here.

5. Finish hot
Turn the oven to 220°C for 20 to 25 minutes until the top is deep golden and crisp at the edges. Watch it closely at this stage.

6. Rest
20 minutes on a board before carving. Cut into thick slices or squares across the layers.

To braise instead. Brown it, then cook it covered at 140°C in stock and sherry to come halfway up, 3 hours, until a fork twists with no resistance. Press it under a weight overnight and cut it into portions to crisp in a pan the next day.

Keep the rendered fat. A belly this size gives up a great deal of it. Strain it into a jar. Acorn-fed Iberico fat is rich in oleic acid and it is the finest thing you will ever roast potatoes in.

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 plate. Allow 36–48 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0–4°C and cook within 2 days.
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.

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!