This is fresh pork belly, straight from our own Red House Ranch hogs—no curing, no smoking, no extras.
Just beautifully marbled pork from animals raised on pasture with access to field and forest, and never exposed to agricultural chemicals or routine antibiotics, hormones, steroids, or vaccines.
Pork belly is packed in an approximately 1 lb vacuum-sealed package and sliced in 1/2 inch slices. Pork belly is best known as the cut that becomes bacon, but in its fresh form it’s incredibly versatile and deeply satisfying. When cooked low and slow, the fat renders down and bastes the meat, creating old fashioned, rich pork flavor and tender texture you simply can’t rush.
Our pork belly is skin-off. While rind-on belly is sometimes used for cracklings, skin-off pork belly is easier to work with and ideal for most home cooks—especially for roasting, braising, slicing, or cubing.
This is a classic, old-school cut that rewards simple cooking and good ingredients. No shortcuts, no gimmicks—this is honest to goodness, old-fashioned pork.
