Dry-cured Smoked Pork Belly

Dry-cured for maximum flavour and dryness, lightly smoked over beech for complexity. Unsliced in the piece for increased versatility - delicious chunkily-diced and crisped in a Carbonara or glazed whole with mustard and brown sugar for a quick ham, perfect alongside the festive bird or joint.

We produce our cured products using the same quality pork we use for our whole muscle cuts – free range Middle White and Tamworth, traditional heritage breeds with exceptional depth of flavour.