Primrose Herd Outdoor-Reared Belly Pork on the Bone.
Indulge in unmatched flavour with our Primrose Herd Outdoor-Reared Belly Pork on the Bone, cut from prime, ethically reared Primrose Herd pork. Famous for its generous marbling and melt-in-your-mouth texture, this cut is a favourite for slow roasting.
This is a classic flavoursome pork cut on the bone producing super crunchy crackling.The skin is scored ready for roasting.
The pork belly is available in sizes 1kg - 5 kg.
Why Choose Primrose Herd Pork Belly?
Award Winning Cornish Pork - both Great Taste and Taste of the West gold Winner.
Outdoor-Reared British Pork: High welfare, traditional Cornish pork from Primrose Herd.
Richly Marbled: Guarantees incredible tenderness and depth of flavour.
Perfect Crackling: Hand-scored rind designed to crisp up beautifully in the oven.
Fresh UK Delivery: Vacuum-sealed and delivered chilled in eco-conscious packaging.
Weight: Varied options 1-5kg
Packaging: Vacuum-sealed, chilled
Origin: Cornwall, UK (Primrose Herd)
Storage: Keep refrigerated below 4°C. Suitable for freezing.
Delivery:Mainland UK Delivery onlly. Some Highland postcodes and IOW may incur additional charges.
👨🍳 Chef’s Tip: Master Crispy Bone-In Pork Belly
"Leaving the rib bones attached to a slab of pork belly changes the game entirely. The bones act as a natural trivet, elevating the meat off the pan so heat circulates underneath, while releasing rich collagen and flavour into the meat as it roasts. Because the bones add extra thickness and density, achieving glass-like crackling requires a slightly longer render than boneless cuts.
The Vinegar & Salt Dry: Pour a kettle of boiling water over the skin in the sink to tighten it, then pat completely dry. Score fine parallel lines into the skin (1 cm apart). Wipe a teaspoon of white vinegar across the skin (the acidity weakens surface proteins, speeding up blistering), then pack with coarse sea salt. Leave uncovered on a plate in the fridge for 24 hours.
Build a Natural Bed: Place the pork belly bone-side down on top of thickly sliced onions, halved garlic heads, and fennel bulbs in a roasting tin. The rib bones sit directly on the veggies, keeping the meat elevated so the underside roasts rather than boils in rendered fat.
Extending the Low Roast: Because of the thermal mass of the rib bones, roast low and slow at 150°C (130°C fan) for 2.5 to 3 hours. This extra time gives the intercostal meat between the ribs chance to melt into tender perfection while rendering out the heavy fat layer above it.
The Final Crackling Blast: Crank the oven to 230°C (210°C fan) for the last 20 to 25 minutes. Watch closely as the top skin expands into a golden, glass-hard sheet of crackling.
Carve Between the Ribs: Rest uncovered on a wooden board for 20 minutes (never cover with foil or steam will ruin the crackling). Turn the slab skin-side down, locate the rib bones on the underside, and slice cleanly down between each rib bone with a large chef's knife so every guest gets an individual pork rib chop topped with crackling.
Yes, the bacon contains Nitrates. We haven't found a nitrate-free cure that maintains the high quality stnadards of our pork and bacon products?
How does the meat arrive via courier?
All orders are despatched in high quality packing including woollen insulated lining and frozen coolling pads. The packaging keeps your meat cool for at least 48hrs. We send all orders on an overnight delivery service via APC couriers*
If deliveriing to Scottish Highlands, or IOW orders can take longer to arrive.
Will I receive order tracking?
When your order is despatched, you will receive a despatch notification from APC couriers via email. Additionally you will receive an SMS from the courrier on the morning of delivery. Usually a 2-hr delivery window is communicated to you so you know when in the day your items are arriving.
Is the meat sent fresh or frozen?
All our meat is shipped fresh in high quality packaging perfect for freezing once you receive your items if you wish.
When will my poultry order arrive?
All our poultry from Primrose Herd is ordered fresh each week and despatched on Thursdays and Fridays. Cut off for same week despatch is 1am on Wednesdays (for same week despatches) otherwise orders with poultry will despatch the following week.
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