PorkRated4.8out of 5 stars
Pork Belly
Approx. 1–2.5 lb cutSkin-on slab pork belly from heritage hogs. Cure it, braise it, or slice and roast — endlessly versatile.
$10.99/lb
About this cut
What makes this cut.
Whole rack of baby back ribs from heritage hogs. Tender, lean, and ready for low-and-slow.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
5.0/5
Based on 9 reviews
5
9
4
0
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