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
A beautifully prepared joint with deep flavour and rich marbling, our boned and rolled belly pork is perfect for roasting low and slow. With crackling on the outside and meltingly tender meat within, it’s a true showstopper.
Price range: £21.50 through £56.00
This is one of the great roasting joints. Taken from the belly of North Yorkshire rare breed pork, this cut is carefully boned, rolled, and tied by hand to ensure even cooking and maximum flavour.
Belly pork is known for its natural layering of fat and meat – which renders down during roasting to create unbeatable texture, juiciness, and depth. The rind crisps to perfect crackling, while the inner meat becomes rich, succulent, and full of character.
Whether you’re cooking a weekend roast, slicing it into thick rashers for the grill, or using it in slow-cooked dishes, this joint delivers unbeatable flavour and proper eating.
We use only pork from traditional rare breeds, outdoor reared on small, family-run farms. These pigs are allowed to grow slowly on a natural diet, developing strong bone structure and a natural fat covering that intensively farmed pigs simply don’t have.
The result? Pork with deeper flavour, better texture, and proper crackling. It’s what pork used to taste like — and still should.
Roast at high heat first (220°C) to blister the skin and form crackling, then lower to around 160°C to let the meat slowly render and soften.
For the best results, pat the skin dry, score deeply, and rub with salt and a little oil before roasting.
Try glazing with cider, fennel seed, or honey towards the end of cooking for extra flavour.
Also great cooked low and slow in a barbecue smoker or braised in Asian-style broths.
Available in a range of sizes to suit your table
Vacuum-packed for freshness
Can be frozen at home
No added water, no artificial preservatives
Naturally rich in protein and B vitamins
Source of iron, selenium, and healthy monounsaturated fats
From outdoor-reared pigs on high-welfare British farms
A nose-to-tail cut that celebrates traditional butchery
Peter Battams (verified owner) –
Brilliant produce. The rare breed pork was a joy, and the bacon was just like my late grandad produced in the 50’s from his own pigs.
Simply, meat with flavour.
We’ll be shopping there again, that’s for certain
David Grieveson (verified owner) –
Absolutely fantastic piece of meat….I unrolled it and mad a porcetta out of it …beautiful…so tender and juicy and the crackling was on another planet….thankyou all
Jeanette Clare (verified owner) –
It was very good. Lashings of apple sauce, crispy crackling and roast potatoes. Perfection on the plate
Frederick Waite (verified owner) –
Long time since l have lean tast pork like this
Benjamin Reynolds (verified owner) –
Glynn Taylor (verified owner) –
Cooked – slow and low
Meat was tasty and tender , connective tissue didn’t render as expected .. would try a different method of cooking next time
Rosemary Mitchinson (verified owner) –
Not tried yet but I am sure it will be good
Glynis Taylor (verified owner) –
At last- pork that tastes how it should
Joan Humm (verified owner) –
Really tasty belly pork and the crackling was a bit hit with the family.
David Murphy (verified owner) –
Excellent, very tasty
Gareth Rees (verified owner) –
A great joint of pork in fact best piece of pork I’ve had for years and the crackling oh my word. Five stars from me.
Russell Morgan (verified owner) –
Spit roast this as a Porchetta with garlic, lemon, thyme and rosemary absolutely amazing quality pork
Mark White (verified owner) –
Made the perfect traditional Porchetta.
Jacqui Simpson (verified owner) –
Martin Lee (verified owner) –
Whilst I enjoyed this joint I did not rate it as highly as the boned and rolled leg of pork hence the 4 star rating