A restaurant staple, pork belly is a fantastic slow cooking joint, the high quality fat laced in layers between lean meat, naturally rendering and basting as it cooks resulting in melt in the mouth pork. Dry skin from our dry-ageing methods makes for unbeatable crackling. For an oriental twist we love a dry rub of 5 spice, salt and sugar rubbed into the lean underside and roasting on a trivet over a tray of water. We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.