• iberico pork belly skin off
  • Iberico Pork Belly Skin Off | ±3kg
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Iberico Pork Belly Skin Off | ±3kg

£41.00
£41.00
£41.00
Tax included.
Weight

  • FROZEN

Product Description
  • Pata Negra breed
  • Reared in the Iberian Peninsula, Spain
  • ±3kg; £13.67/kg
  • Frozen
  • Extremely fatty cut  -  A minimum of 80% deliciously flavourful fat

Iberico Pork Belly

Iberico Pork Belly comes from the underside of the Spanish Pata Negra pigs. The belly is naturally fattier than most other cuts and rich in nutty flavour from the pigs acorn-rich diet. Please note that the Iberico pork belly is a lot fatter than the average pork belly.
How to prepare your pork belly

1. Thaw Properly:

Remove the frozen Iberico pork belly from the freezer and place it in the fridge. Let it thaw slowly overnight for best results. If you’re short on time, place the sealed pork belly in a bowl of cold water and change the water every 30 minutes until thawed.

2. Pat Dry:

Once fully thawed, pat the pork belly dry with paper towels. Removing excess moisture helps achieve a great sear.

3. Season Generously:

Rub the pork belly with a mix of salt, pepper, and a touch of olive oil. For a simple flavor boost, add a pinch of garlic powder or paprika.

4. Sear on All Sides:

Heat a large skillet over medium-high heat. Once the pan is hot, add a little oil, then sear the pork belly on all sides until golden brown and crispy (about 2-3 minutes per side).

5. Slow Roast:

Preheat the oven to 150°C. Transfer the seared pork belly to a baking dish, cover it loosely with foil, and roast in the oven for 2-3 hours, until the meat is tender and juicy.

6. Rest & Slice:

Let the pork belly rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist and flavourful.

Japanese Recipe: Iberico Pork Belly Donburi

• Slice the cooked Iberico pork belly into thin pieces.
• Serve over steamed white rice.
• Drizzle with a mixture of soy sauce, mirin, and a little sugar (heated to dissolve the sugar).
• Garnish with sliced green onions, a soft-boiled egg, and a sprinkle of sesame seeds.

Italian Recipe: Iberico Pork Belly with Parmesan Polenta

• Thinly slice the roasted pork belly.
• Serve alongside creamy polenta made with butter and Parmesan cheese.
• Drizzle with a simple balsamic reduction (balsamic vinegar simmered until thick and syrupy).
• Garnish with fresh thyme or rosemary for an aromatic finish.
Delivery

Weekday FREE on orders over £60 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
iberico pork belly skin off
Iberico Pork Belly Skin Off | ±3kg

  • SPAIN

The Iberian Peninsula of Spain, is a land of rich history and stunning natural beauty. Here, amidst rolling hills, ancient forests, and sun-drenched plains, lies the home of the renowned Iberico Pork. In the extensive oak forests, known as “dehesas”, the Pata Negra pigs are allowed to roam freely, feasting on acorns and other natural vegetation, which contributes to the unique flavour and marbling of the meat.

Customer Reviews

Based on 1 review
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nichola broamge
Best value pork belly

Cooked for 3.5 hours for 3.kg. Grilled the top at the last 10 mins. Feeding 10 people. Unbelievable taste and the fat was simply delicious. A real winner.

Thank you for taking the time to leave such a positive review! We are thrilled to hear that our Iberico Pork Belly was a hit with your group of 10. We take great pride in providing high-quality, flavorful products at a great value. We hope to continue to exceed your expectations in the future. Thank you for choosing our product!