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Pork Belly (Pasture Raised)

Pork Belly (Pasture Raised)

Skin-off, High Fat,

Our hogs live on pasture year-round, right along with our cows and sheep. They graze on fresh alfalfa, grasses, clover, wild flowers, and herbs. They especially enjoy rooting in the fields for some delicious earth worms, grubs, bugs, and roots.

They have access to acres of clean air, sunshine, and fresh water.

On occasion, they might return to the barn to have some fed which is corn, soybeans, small grains, and minerals.

These are very happy, humanely-raised pigs. 

It's washed in certified-for-organic non-GMO citric and lactic acids

Pork Belly is juicy and delicious.

As the name states, pork belly comes from the belly of the pig.

It is best to cook pork belly using a slow cooking method like roasting. Preheat the oven to 425°F. Using a sharp knife, score the pork belly skin with a crosshatch pattern.

Brush with oil and season with salt and pepper. Bake, skin side up, for 30 minutes. Reduce the oven to 325°F.

Remove the pork belly and brush with a honey, sage, and apple juice glaze. Finish cooking in the oven, continuously basting with the honey glaze if you'd like.

*Feed contains corn, soybeans, small grains, and minerals

*Comes frozen and sealed.