Raw, uncured pork belly — the cut bacon is made from, sold here in its original form. Slabs are skin-on by default; let us know in the order notes if you want it skinless.
Pork belly is the cut that does everything. Cure and smoke it to make bacon. Roll and tie it to make porchetta. Braise it for melt-in-your-mouth squares to serve over rice. Render it slowly for crackling that puts every chip to shame.
The thick fat layers and lean meat striations are what give belly its character. Heritage hogs produce belly with more marbling and a creamier fat than commodity pigs — the difference is dramatic.
For crispy belly: score the skin, salt heavily, dry uncovered in the fridge overnight. Roast at 425°F until skin blisters and crackles (40-60 min).
Freezer up to 6 months. Thaw 24-36 hours in the fridge.