Black Pepper Belly
Cured Pork Belly (Sliced or in a Chunk)
Rich and lush, our cured belly is cured with juniper and garlic, then aged for 5-8 weeks, sometimes up to 16 weeks!, and is liberally coated in black pepper. Delicious as is, or on a hot piece of toast. Lovely as an addition to any dish that might ask for pancetta or bacon.
Board and accoutrements not included.
Sliced Packs available of 65g or 120g
Chunks are sold by the half (as pictured), are not sliced and weigh approximately 300g