Pork Belly - Free range, Dry-Aged
- Free UK shipping over £95
- Order Before 11am For Next Day Delivery Wed - Sat
- In stock, ready to ship
- Inventory on the way
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.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
