FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
Our Gloucester Old Spot pork is hung on the bone for at least 7 days to allow the meat to tenderise and intensify the flavour. The whole pork belly is a great value way to prepare some joints for home or to make your own bacon or pancetta. We have some suggestions and tips for preparation here.
The whole belly usually weighs around 6kg but this can vary depending on the animal, we always try and find something on the generous side.
£79.75
| Weight | 5.5 kg |
|---|
Daniel Miron (verified owner) –
amazing
Joanna Hawkins (verified owner) –
Your meat is exceptional across the board – been so impressed
Douglas Ellis (verified owner) –
Xxxx
Daniel Botwright (verified owner) –
Delicious, but a kilo lighter than the same piece I ordered last year.
Paul Mcgraw (verified owner) –
Decent size of belly ,I made some into bacon ,roasted some and have got some porchetta for today ,delicious would highly recommend
Alexander Colin Saxton (verified owner) –
4 kilo for bacon remainder for spare ribs and scratchings. Good which belly pork… ideal for bacon production. Recommended
Roger Hirst (verified owner) –
I order regular slow cook its full of flavour.
Graham Temple (verified owner) –
Well I am well fed up and with prime cuts of meat you don’t usually expect that to be before you even open the box. I selected Thursday delivery so it was in good time for the weekend but not too early as I didn’t want to freeze it. It arrived Wednesday. The web page stated “The whole belly usually weighs around 6kg but this can vary depending on the animal, we always try and find something on the generous side.” I took this generosity to mean at least 6kg not the just over 5kg I received which made it almost £10 a kilo instead of just over £8 which while still expensive for pork belly felt OK because of the rare breed thing. Finally I put a note on the order saying please remove the skin, which was not done. So I now have to unpack it, remove the skin which is a pig of a job – pun intended – and repack it and freeze it so as not to risk the lengthy fridge time. I could have gone to my local butcher as I have many times before and got the identical joint, skin removed for £6 a kg. There is no excuse for the small size either because the belly was trimmed off just past the last bone, whereas I normally get a good 6 inches more belly without bone. I would say must try harder next time, but the meat had better be something spectacular for me to be back at all.
Laurence Baldwin (verified owner) –
Delicious pork belly, we slow roasted with lots of herbs and spices!
Robert Hutchinson (verified owner) –
Katherine Mitchell (verified owner) –
This is due to be part of our Christmas meal and it looks fantastic !
Richard Burgan (verified owner) –
Great tasting pork belly
Ky Norton (verified owner) –
Once the meat was out the box I could tell I had a premium piece of pork.
Delivered promptly, in a polystyrene box with chill packs surrounding the vacuum sealed bag the expectation during opening wasn’t wasted.
Compared to any supermarket meat (which there’s absolutely no comparison), and a local long established butcher offerings of pork belly, this was clearly something more:
Firm with even layers of fat & meat and exceptionally well prepared squared sides, not one imperfect flap of meat or the expected just been “butchered” look. I pondered over the craftsmanship and knowledge from the person who prepared the cut.
Once out the vacuum pack, the skin removed and the ribs on the smoker, the remaining belly was settled into its cure.
The ribs were succulent and had a “porky” taste I’d never had before. “Is that what real meat tastes like”?!
After 7 days curing and 3hrs applewood smoking of the belly, the bacon went down too well with three kids (two of which are fairly picky) and an overly fussy wife. One treacle cure and one maple, both had all wanting more with no left overs for my seconds.
I’m not sure if it was me, or the Old Spot free range meat cures differently to lesser pig, but the bacon had seemed to take on more of the sweetness from the cure opposed to the usual outcome of a slightly saltier, not so sweet bacon.
I’ve just received my “3kg pork belly for bacon” (which was generously over the 3kg) from Grid Iron and very much doubt I will ever buy elsewhere.
Thank you for the gold star product and gold star service at bronze prices.
Hats off to the butcher for his/her skill and evident care and passion, and a sincere thanks to Ian; not many directors email you direct about your order.
Please keep doing what your doing.
Patricia Pearson (verified owner) –
Very efficient service. The meat was chilled and well packaged. With a beautiful balance of fat and meat. I am curing this meat and am looking forward to experiencing the flavour of a lovely heritage breed.
Adam Hoskins (verified owner) –
Roasted on portion which went down very well with our guests. The balance of meat to fat was perfect. A lot was put down for bacon and that turned out if anything better being very sweet and frying up well. Will definitely order again.