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Description DescriptionA 2.5kg boneless pork belly joint with rind on — rich, indulgent, and perfect for a slow roast with superb crackling. Prepared using pork sourced from Packington Free Range or Blanchard’s Outdoor Bred Hampshire breed pork. With the bone removed, it’s easy to carve and versatile enough to roast whole or cut into smaller portions. Cooking Guide Remove from the fridge 30–40 minutes before cooking. Preheat oven to 220°C (200°C fan). Pat rind dry, score if needed, and rub generously with sea salt. Place on a rack in a roasting tin, rind-side up. Roast for 20 minutes at high heat, then reduce oven to 160°C (140°C fan). Cook for 50 minutes per 500g until tender with crisp crackling. Rest for at least 20 minutes before carving. Serving SuggestionServe carved with roast potatoes, apple sauce, and seasonal greens for a classic Sunday roast.
