Pork Belly

What it's good for:

Slow roast it skin-side up at 300°F for 2–3 hours, then blast it at 450°F for 20–30 minutes to crisp the skin. Braise it in soy, ginger, and aromatics for Asian-style braised pork belly. Cure it with salt and sugar for homemade bacon.

Pork belly rewards patience. The fat renders slowly and makes everything surrounding it taste better.

Here's what you're getting:

Pork belly is the underside of the pig, heavily layered with fat and meat alternating. That fat is the whole point. From pigs raised on pasture, rooting and foraging with GMO-free feed supplemented.

Better fat flavor than conventional pork because the diet was real food.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork belly in the fridge for 1-2 days, or refreeze immediately if not using.