PORK BELLY, DRY-CURED, SMOKED
Pork belly is a current rage, and there’s none better dry-cured pork belly from an Iberian pig. It has the same cure as our dry-cured bacon. Our pasture raised pigs produce a belly of creamy white, tasty fat lace with lean. The internet and modern cookbooks are full of pork belly recipes, so find your favorite if you don’t already have one. But, just as with our bacon, don’t forget to save the flavorful drippings rendered while cooking your pork belly. Store them refrigerated in a light-blocking, sealed container for cooking and seasoning future dishes.
"We hope you enjoy this farm-to-table, nose-to-tail, slow food eating experience from our family farm."
Iberico Pork, salt, maple & brown sugar, spices, sodium nitrite, sodium erythorbate.