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Address
View map4760 670th St. SE Lone Tree, IA 52755
Phone
319-325-4140
Pick-Up Options
Available for pick-up on the form on Tuesdays and Saturdays.
Pork belly is a richly flavorful and tender cut, known for its perfect balance of meat and fat. Whether you're slow-roasting it for crispy skin, braising it for melt-in-your-mouth tenderness, or slicing it into thick, juicy pieces for your favorite recipes, pork belly delivers a deeply satisfying taste experience. It's the cut of choice for creating crispy pork belly or braised pork belly, and it’s a popular ingredient in both American and Asian cuisines.
Sourced from high-quality, farm-fresh pork, pork belly can be prepared in various ways, from indulgent pork belly tacos to pork belly sliders or roast dinners. With its versatility, it’s a must-have for anyone looking to experiment with new dishes or elevate their cooking.
Pork belly is the cut from which bacon is made, but it’s prepared without curing, allowing the natural flavors to shine.
In Asian cuisine, pork belly is a star ingredient in dishes like braised pork belly and korean-style bbq.
It’s traditionally slow-cooked, which allows the fat to render down, resulting in crispy skin and tender meat.
Pork belly is a great protein option that’s rich in flavor, perfect for hearty meals and feeding a crowd.
High in protein: Pork belly provides a solid source of protein, helping with muscle growth and tissue repair.
Vitamins: Rich in B vitamins, particularly B12 and B6, which support your nervous system and energy production.
Iron & Zinc: Essential minerals like iron for red blood cell formation and zinc for immune support are abundant in pork belly.
Slow-roast for crispy skin: The secret to crispy pork belly skin is slow-roasting at a low temperature, then finishing it off with a high heat blast to crisp up the skin.
Braise for tenderness: For a melt-in-your-mouth experience, braise pork belly with herbs and liquid (such as stock or wine) for 2-3 hours until it’s tender and flavorful.
Slice and sear: After cooking, slice pork belly into thick pieces and quickly sear them in a hot pan for a caramelized crust.
Pork belly should be cooked to an internal temperature of 190-200°F (88-93°C) if braising or slow-roasting for maximum tenderness, or 145°F (63°C) for a faster cook.
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