Marjorie Runte
May 18, 2026
Really good cut. Cooked up beautifully on the grill.
About this cut
What makes this cut.
Skin-on slab pork belly from heritage hogs. Cure it, braise it, or slice and roast — endlessly versatile.
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.
4.8/5
Based on 8 reviews
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8 reviews
Dr. Teresa Steuber
Apr 6, 2026
Reliable. Not the most exceptional cut I've had here, but a strong showing.
Marta Russel
Mar 27, 2026
Exactly as advertised. Will be back next week.
Molly Shanahan Sr.
Dec 25, 2025
I drove across town for this and it was 100% worth the trip.
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