Iberico Pork Belly - Boneless, Skin On | ±3.4kg

Regular price: £39.00
Regular price: ~~£39.00~~
Sale price: £39.00

Tax included.

12 to 15 Serve

Fat rich in oleic acid Marbling

Notably fatty Fat content

Spain Origin

Pata Negra Breed

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 On - Slow Roast for Crackling

±3.4kg, boneless. Serves 12 to 15. Defrost 24–36 hours. 4 hours in the oven.

1. Defrost
Move the pack from freezer to fridge, in its vacuum pack, on a tray. Allow 24 to 36 hours for a whole belly. Cook within 24 hours of defrosting. Do not refreeze.

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

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

4. Start hot
Oven at 220°C for 30 minutes, skin side up on a rack over a deep tray, to blister and set the crackling.

5. Then low and slow
Drop to 140°C for 3 to 3½ hours. Do not cover it and do not baste it. Any liquid on the skin undoes the crackling.

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 at the end, watching it closely.

7. Rest
20 to 30 minutes on a board, uncovered. Covering it will soften the crackling you have just spent four hours making.

8. Carve
Turn it skin side down and cut through the meat first, then press through the crackling with the heel of a heavy knife. Thick slices or squares, following 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
Transfer to the freezer on arrival and store at −18°C or below until the date shown on the pack. Defrost in the refrigerator, allowing 24–36 hours for a whole belly, and keep it in its vacuum pack until you are ready to cook.
Once defrosted, store at 0–5°C and use within 24 hours. Do not refreeze.

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

The pork is

The pork is excellent

Thank you Liu, for your kind words! We are very happy you enjoyed our unique pork belly and look forward to serving you again soon.

Great

Perfect pork belly for cooking

Thank you, Simon, for your kind words! We're delighted to hear you enjoyed our flavourful Ibérico pork belly and look forward to serving you again soon.

An absolute favourite out of everything we ordered

An absolute favourite out of everything we ordered.
This made so many meals for us. Roasts, currys etc
I also kept the rendered fat to use for frying and it made the best pork fried rice I've ever had.

Thank you, Lee. A wonderful review, and a perfect example of how Ibérico pork should be enjoyed. Celebrated in all its versatility.