Pork Belly (Skin-On) | Heritage

Heritage Pork Belly (Skin-On)

Our Heritage Pork Belly is a chef-grade cut prized for its rich marbling and the presence of the skin. Leaving the skin on allows for an incredible textural contrast—think crispy, crackling finishes for porchetta or braised dishes where the skin renders into a luxurious, gelatinous layer. This is the exact cut used to make traditional bacon and pancetta, offering a depth of flavor that leaner cuts simply cannot match.

The Cut & The Craft

Pork belly is the section of flesh that runs along the underside of the hog, surrounding the stomach. It is a natural, un-fabricated cut pulled directly from the animal. We square it off for a uniform shape and divide the full belly into manageable retail-friendly pieces, but we never trim away the meat or the fat cap. This ensures you get the full, rich experience of heritage pork, where the fat is worked into the meat rather than sitting on top of it.

Sourcing & Quality

Our heritage pork comes from ethically raised Duroc-breed hogs, known for their robust marbling and deep, savory flavor. These animals are raised with a focus on animal welfare and responsible farming practices, ensuring a product that is as clean and transparent as it is delicious. Unlike commodity pork, our heritage program prioritizes flavor development and texture, making it the ideal choice for home cooks looking to elevate their meals.

Cooking Applications

• Braising: The most popular method. Slow-cooking allows the fat to render and the meat to become fork-tender.
• Porchetta: Butterfly the belly, season generously, and roll it up for a stunning centerpiece with crispy skin.
• Smoking & Grilling: Use it for burnt ends or low-and-slow smoking to achieve a smoky, caramelized exterior.
• Curing: The traditional base for homemade bacon or pancetta.

Frequently Asked Questions

What is the difference between Pork Belly and Pork Middle?

Pork Belly is the thin, fatty cut from the underside of the hog. A "Pork Middle" includes the belly plus a portion of the loin, which is what butchers often use for Porchetta if they want more lean meat attached. Our Pork Belly is pure belly, ideal for bacon, burnt ends, and traditional braising.

Why is the skin left on?

The skin is left on to provide optimal flavor, texture, and that coveted crispy finish when roasted or fried. It also helps protect the meat during long braises and adds valuable collagen to the dish.

How should I store my Pork Belly?

If arriving frozen, keep it in the freezer until ready to use. If fresh, store it in the coldest part of your refrigerator and use within 2-3 days. For longer storage, freeze it for up to 6 months.

Is this pork ethically sourced?

Yes. Our heritage pork is sourced from Duroc-breed hogs raised with a focus on animal welfare, natural feeding, and responsible farming practices. We prioritize transparency and quality over commodity production.

Can I use this for homemade bacon?

Absolutely. This is the traditional cut used for curing bacon. Because it is skin-on, you can choose to remove the skin before curing or leave it on for a more traditional European-style bacon.

What is the best way to cook skin-on pork belly?

Braising is the most popular method for tenderness, but roasting at a high temperature after a slow braise will crisp the skin beautifully. It is also excellent for smoking or making porchetta.

Why might my order arrive frozen?

We may ship certain items frozen to ensure they arrive in peak condition, especially for nationwide shipping. Vacuum-sealed frozen meat retains its quality and is perfectly safe to re-freeze if you don't use it immediately after thawing.

What makes Heritage Pork different from regular pork?

Heritage breeds like the Duroc have superior marbling and a richer, more savory flavor profile compared to conventional lean pork. They are also raised with higher welfare standards and slower growth rates, resulting in better texture and taste.