Dry Aged and butchered by Luke at Meat Box this pork is Luke own herd of old fashioned English breed the British Saddleback. Now on the Rare Breed Survival Trust's 'Watch List' the Saddleback is known to be a very hardy breed well suited to an extensive outdoor life.
Pork Belly is still a relatively cheap cut, pork belly yields beautiful soft flesh and crisp crackling when slow-roasted.
The pigs are free our farm in the Chew Valley, Somerset. Along with clover and standing oats the pigs consume large quantities of fruit and veg which helps maintain health and gives a distinctly sweet flavour to the meat.
Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.
Minimum 3 days
Slow-roast at 160°C for 1–1½ hours, basting with liquid or sauce; increase heat to 200°C and roast for 20–30 minutes to brown and glaze.
Luke farms his organic beef at his home – Herons Green Farm in the Chew Valley – where traditional native breeds