Pork belly should have it's own food group. It is the part of the pig that everyone seems to long for and when you think of the breadth of things you can do wit it it's little wonder. At Salt Kitchen we make Pancetta and Streaky bacon from it but every pork eating culture around the world cherish this cut from French Vantreche or Poitrine Fume to English roasted pork with crackling and apple sauce to Cantonese roast pork or Chairman Mao's sticky pork belly to Italian Parchetta.
Our own Judy Croagh has often said that in the early days of Western Plains Pork people simply didn't eat much pork and the belly was seen by Australian consumers as fatty and unhealthy. Fast forward to 2020 and it is the one cut from the pig that Judy wishes she could clone due to it's popularity.
- Each piece weights approximated 500 grams
- $24.00 each
- Additional flat rate shipping on all orders: $20.00
- Shelf life: 70 days
*Use within 3 days of opening
*Allergens: nut free, gluten free, dairy free (but definitely not fun free)