35 reviews for Rare Breed Pork Belly – Boned & Flat for Bacon – 3kg
Rated 5 out of 5
Chris Snelgar (verified owner)–
This is great I will be buying again
Rated 3 out of 5
He KeYu (verified owner)–
Bought a piece pork belly and a piece of rare breed pork. It was suppose to come on Tuesday but came on Wednesday. I opened the parcel, Pork belly was okay. But ribs were smelly. I wasn’t sure if it’s form the meat itself or it’s because of the delay. Our whole house was covered by terrible smell. I spent a whole day sort the meat out. I will never pay so much to suffer from this again.
Rated 5 out of 5
Richard Merrick (verified owner)–
Started to make bacon during Covid lockdown. Have very much improved my dry-curing and cold-smoking techniques in the last 3 years but couldn’t have done it without the world-class meat from Gridiron. Currently I have a 3kg belly split into two with dry-curing for the next 8-10 days. One batch will be processed as sweetcure, the other cold smoked, most likely with a maple/oak wood-dust mix.
Can’t fault Gridiron as a supplier of top-grade meat for home processing enthusiasts.
Rated 5 out of 5
Michael Galler (verified owner)–
Made brilliant smoked pancetta
Rated 4 out of 5
Paul McGreevy (verified owner)–
Lovely piece of meat top quality a bit small really for good bacon
Chris Snelgar (verified owner) –
This is great I will be buying again
He KeYu (verified owner) –
Bought a piece pork belly and a piece of rare breed pork. It was suppose to come on Tuesday but came on Wednesday. I opened the parcel, Pork belly was okay. But ribs were smelly. I wasn’t sure if it’s form the meat itself or it’s because of the delay. Our whole house was covered by terrible smell. I spent a whole day sort the meat out. I will never pay so much to suffer from this again.
Richard Merrick (verified owner) –
Started to make bacon during Covid lockdown. Have very much improved my dry-curing and cold-smoking techniques in the last 3 years but couldn’t have done it without the world-class meat from Gridiron. Currently I have a 3kg belly split into two with dry-curing for the next 8-10 days. One batch will be processed as sweetcure, the other cold smoked, most likely with a maple/oak wood-dust mix.
Can’t fault Gridiron as a supplier of top-grade meat for home processing enthusiasts.
Michael Galler (verified owner) –
Made brilliant smoked pancetta
Paul McGreevy (verified owner) –
Lovely piece of meat top quality a bit small really for good bacon