The ideal fat to meat ratio makes the pork belly rich in flavour and melt in the mouth when slow roasted. Fantastic either bone-in or bone-out, but be sure to get the crackling right! Can be boned on request.
OUR DELIVERY PROMISE
Our mail order meat service delivers to any UK mainland* address using external couriers from Tuesday to Saturday. Deliveries can be tracked and re-arranged via a text message update service, kept safe in specially designed packaging that keeps a constant temperature for up to 48 hours.
We’re passionate about how we source, age and prepare our meat – so we want to ensure it reaches you exactly how it left us; always fresh and never frozen.
We cut each order individually, and vacuum pack on the morning that the boxes are packed for delivery to protect during transit. We’ve found that this is the best way to ensure that your freshly cut meat arrives with you in perfect condition. If you’d rather have your meat wrapped in butcher’s paper, we can do that too – just let us know in your order notes.
All-day delivery (8am-5pm, Tuesday to Friday): £5.00 for orders under £50.00
Morning delivery (8am-12pm, Tuesday to Friday): £8.00 for orders under £50.00
Saturday All-Day delivery (9am-5pm): £8.00 for orders under £50.00
Saturday Morning delivery (9am-12pm): £10.00 for orders under £50.00
FREE DELIVERY on orders over £50, excludes Saturday Morning slot.
Simply choose your cuts, either individually or by choosing one of our specially selected subscription boxes, add condiments if you wish, choose your preferred delivery slot and await your meat. Our cut off for Next Day Delivery is 12pm.
If your ideal slot is not selectable that means we’ve reached capacity, so please choose another. Please remember though, that we plan our deliveries daily, so no matter when you book your delivery we will always hand-cut your orders freshly.
UK mainland* - Orders can be delivered Tuesday to Saturday. You can select a morning slot, between 8.00am and 12pm, or an all-day from 8am until 6pm – although please note that Saturday deliveries operate between 9am and 5pm.
Once your order has been accepted, a confirmation email will be sent. Please note that during busy periods we reserve the right to alter your delivery slot, but we will always endeavour to advise you of any changes. Remember, your order will always arrive with you freshly.
*UK mainland excludes Northern Ireland, the Channel Islands and the Highlands of Scotland.
For the Belly: 1kg belly pork cut into 8 thick strips, freshley milled szechuan pepper, 10ml seasame oil, 1 medium onion shopped, 2cm stem of ginger peeled and slice thinly
For the Sauce: 1 clove of garlic crushed, 100ml cider, 100ml soy sauce, 100ml apple BBQ sauce
- Make sure the joint is at room temperature. (Take out of fridge 1 hour before cooking).
- Pre-heat oven to 180°C.
- Make sure the strips of Belly Pork are absolutely dry by patting them with kitchen paper. Then rub each one all over with olive oil and season with freshly milled szechuan pepper (but no salt because of the sauce)
- Place Pork Belly strips into a roasting tin with the chopped onion and ginger in among them and sprinkle with a few more drops of oil. Place the tin on the highest shelf in the oven and cook for 30 minutes.
- Meanwhile, make up the sauce simply by whisking all the sauce ingredients together until blended thoroughly. When the pork has been cooking for 30 minutes, pour off any excess oil from the roasting tin then pour the sauce over the pork and cook for a further 30 minutes, basting frequently.