Pork Belly - Free range, Dry-Aged
- In stock, ready to ship
- Free Shipping Over £95
Description
Free Range Pork Belly | 7 Day Dry-Aged In-House, Rich Flavour & Outstanding Crackling
Our Free Range Pork Belly is a standout roasting joint, prized for its deep, rich flavour and unrivalled texture. Sourced from the finest free range pigs, slow-grown on small UK farms and dry-aged in-house for 7 days, this cut delivers depth, tenderness and unbeatable pork flavour. Whether marinated before cooking or simply seasoned with salt, our free range pork belly delivers a rich, satisfying roast every time — and the crackling is second to none.
Why You'll Love It
🔥 Exceptional Crackling Every Time – Generous fat cap crisps beautifully in the oven.
🥩 Dry-Aged for 7 Days – Enhanced flavour and texture for a superior roast.
🌿 Free Range & Pasture-Raised – Sourced from small UK farms focused on regenerative, high-welfare farming.
A Cut Above the Rest
Slow-roasted, smoked or simply grilled on the barbecue, pork belly is as versatile as it is indulgent. The natural fat bastes the meat as it cooks, delivering soft, flavourful pork beneath crisp, golden skin. Whether preparing it for a Sunday lunch or pulling apart for tacos, this joint consistently impresses. Also explore our Pork Belly Strips for a quicker cook, or our Pork Shoulder for the ultimate pulled pork joint.
Order Now
Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs.
Frequently Asked Questions
How do I get perfect crackling on pork belly?
Score the skin deeply in close parallel lines with a sharp knife. Pat completely dry. Rub generously with fine sea salt — really work it into the scores. Roast skin-side up at 220°C for 30-35 minutes until the skin is blistered and crackling. Then reduce to 160°C for a further 2-2.5 hours until the meat is completely tender. Don't cover it at any point.
How do I slow-roast pork belly?
Score and season the skin. Roast at 220°C for 30 minutes to get the crackling started, then reduce to 160°C for 2.5-3 hours. The fat will render into the meat, keeping it incredibly moist. Rest for 15 minutes before carving into thick slices. The meat should be completely tender while the skin remains crisp.
Can I BBQ or smoke pork belly?
Yes — pork belly is excellent smoked. Smoke skin-side up at 120°C over applewood for 4-5 hours. The fat renders slowly, basting the meat throughout. Alternatively, use it for Korean-style BBQ pork belly — slice into 1cm pieces and cook directly over very hot coals for 2-3 minutes per side.
Where does the pork come from?
From small, independent UK farms committed to free range rearing, regenerative land management and high animal welfare. Every pig is raised outdoors with space to roam and a natural diet.
Do you offer next-day delivery?
Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
Shipping & Storage Information
Shipping
We offer standard delivery services Wednesday - Saturday, the cut off point for next day delivery is 11am. Orders placed after this time can be scheduled for the day after, onwards.
Our boxes are designed to keep the chilled products at the right temperature for up to 72 hours from the time they leave our cold store. Boxes leave us at approximately 4pm each day and are then out for delivery between 8am to 6/7pm so are generally in transit for around 24 hours.
We strongly advise customers to download the DPD app for updates and to organise your "Safe Place" for where the delivery driver can leave your parcel in the event that you are not at your address.
Our deliveries are made on a "no signature required" basis. In the event that nobody is available to take delivery of your order at your delivery address or you ask us to leave your goods unattended at a secure place, Thomas joseph Butchery rejects all liability that may arise in consequence of the delivery being left unattended, including, without limitation, theft, tampering or contamination, however caused. It is your responsibility to be in on the day of delivery and have put in place arrangements for the delivery if you are not going to be at the address. To avoid any unforeseen issues, customers must add "delivery instructions" for where to leave the parcel, at the checkout stage.
The boxes do not need to be signed for but if there is nowhere to leave them, they will be taken back to the depot and you may need to collect the following day or accept delivery on the second day. If delivery is attempted and you are not there on day one we assume no liability after this first initial delivery attempt.
Delivery addresses must be put in correctly by the customer at the checkout. We do not assume any responsibility for goods sent to addresses that are not put in correctly and we do not alter any addresses unless asked specifically to do so by the customer in question either by email or over the phone, this must be done 24 hours before delivery. We hold no responsibility or liability for any goods sent to incorrect addresses that have been organised with our courier by the customer during transit, again it is the customer’s full responsibility to put in an address that is correct.
One hour delivery slots will be sent on the delivery date but no exact time can be given. While our courier does its best to deliver within the timeslot, delays may occasionally occur and claims cannot be made for deliveries received within 48 hours. We recommend choosing a delivery date at least one day ahead of when your order is required to avoid any potential disappointment.
If you have any special requirements, please do not hesitate to contact us on 01277 373 656.
Storage
90% of our products are cut fresh and vacuum packed to give you as long a shelf life as possible, you will have 7 days from the packing date within which to use the meat. All vacuum packed products are issued with a use-by date and must be kept at 4 degrees or below once received. If you would like your products wrapped in paper, please just let us know during checkout.
The use-by-dates for paper wrapped products are as follows:
Beef, Lamb and Pork cuts: 3 days
Chicken, sausages, burgers and mince: 2 days
Our aim is for you to have the best meat products, delivered directly to your door. With that in mind, we’ve put together a simple go-to guide on what to do once you hear the doorbell ring.
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Unpack. We recommend placing your products on a baking rack in your fridge. Allowing the air to get to your meat will keep them from sweating and discourage bacteria growth. If vacuum packed, take your meat out the day before you want to use it.
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Store. Keep your meat away from other food, if you can, treat yourself to a whole shelf.
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Freeze. Freeze on the day of purchase and if vacuum packed, keep them that way. If not, place them in a bag with as little air as possible, try a zip-loc bag and squeeze out the air as you fasten it. Use within 6 months.
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Defrost. Defrosting in the fridge is the optimum way to go. Allow 24 hours and use within 24 hours of being defrosted.
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Enjoy. Go fourth and enjoy your wonderful meat! Don’t forget to take a snap and post it on insta or facebook and if you’re really happy, go tell your friends and leave us a review on google :).
Returns
If you are unsatisfied with anything in your order, please contact one of our team on 01277 373656 and we will look into the matter for you. While we do not accept returns via post we are happy to look into anything. We would never send you anything that we would not eat ourselves and truly believe that our products are of superb quality. We take enormous pride in what we do and every issue very seriously, if something is wrong we shall endeavour to put it right.
