Rare Breed Pork Belly – Boned & Flat

Our butchers tips

Rare Breed Pork Belly, Boned and Flat

Our rare breed pork belly, boned and flat, is a true celebration of traditional British farming and expert butchery. Sourced from native breed pigs raised on North Yorkshire farms, this cut is carefully selected for its rich marbling, deep colour, and exceptional succulence.

Why Choose Rare Breed Pork Belly?

Unlike commercial pork, rare breed pigs grow at a natural pace, developing a superior texture and a deeper taste. The result is tender, well-marbled meat with a beautifully balanced fat content that melts during cooking, keeping the meat moist and rich.

How It’s Prepared

• Boned and flattened for convenience, making it easy to prepare and cook evenly.
• Left unrolled so you have flexibility—whether slow-roasting it whole, cutting it into portions, or roll it yourself.
• Carefully trimmed, but with just the right amount of fat to ensure soft, juicy meat and crispy crackling.

How to Cook Pork Belly to Perfection

One of the best things about pork belly is its versatility. Here’s how to get the best results:

1. Classic Slow Roast (for the crispiest crackling):

• Prep: Pat the skin dry and score it with a sharp knife. Rub with sea salt and let it sit uncovered in the fridge for a few hours (or overnight) to dry out.
• Cook Low and Slow: Roast at 140°C (fan)/160°C/gas mark 3 for 2.5 to 3 hours, allowing the fat to render and the meat to soften.
• Crank Up the Heat: Turn the oven up to 220°C (fan)/240°C/gas mark 9 for the last 20 minutes to crisp up the crackling.
• Rest Before Slicing: Let it rest for at least 15 minutes before cutting to keep it juicy.

2. Asian-Inspired Sticky Pork Belly:

• Marinate with soy sauce, honey, garlic, ginger, and five-spice.
• Slow roast or braise until tender, then glaze and grill for a sticky, caramelised finish.

3. Homemade Bacon or Pancetta:

• Dry cure with salt, sugar, and spices for a few days before slicing into rashers or rolling into a pancetta-style joint.

Perfect Pairings

• Side Dishes: Creamy mashed potatoes, roasted root vegetables, tangy apple sauce, or Asian-style slaw.
• Drinks: A pint of cider or real ale, or a full-bodied red wine like Shiraz or Malbec.

Why Buy from Grid Iron Meat?

We’re passionate about supporting small-scale, ethical farming. Our rare breed pork is sourced from trusted North Yorkshire farmers who raise their animals with care, ensuring quality, sustainability, and unbeatable taste.

If you’re looking for traditional pork with real depth of taste, our boned and flat pork belly is a must-try. Whether slow-roasted, grilled, or cured at home, it’s a versatile cut that delivers restaurant-quality results in your own kitchen.

Would you like any specific portion sizes or cuts tailored to your needs?