Pork belly is cut from the bottom middle section of the pig. This cut is often smoked and cured to make bacon, but we also like to enjoy it in its raw form. Each piece consists of layers of fat interspersed with lean meat. Our pasture-raised pigs have healthier fat than conventional pork which makes this a great treat. Our pork belly comes without the skin.
Pork belly should be cooked low and slow to allow the fat time to melt, but it should be finished on high to get the edges nice and crispy. We like to bake in the oven at a low temperature but then turn the oven up for the last twenty minutes. Alternately, we will bake it and let it cool before slicing, and searing in a pan. Because it is such a rich meat, we like to serve our pork belly along lots of farm fresh vegetables and homemade pickles!
Each piece of Red House Ranch Pork Belly weighs around two pounds which is enough to serve four to five people.
** Did you know that pasture-raised pork has a 60% lower ratio of omega-3 to omega-6 fatty acids? This is important in terms of increasing the nutritional content of the fat on our animals and in terms of potentially preventing chronic disease. **