Pork Belly - avg 1.8 lb

Rich, layered, and deeply flavorful, pork belly is the cut behind bacon — and when you cook it yourself, you control exactly how it turns out. Braise it low and slow until the fat melts into the meat, then crisp the top under a broiler or in a screaming hot pan. This skin-off version is a little easier to work with for braises, ramen, or Korean-style BBQ. Both versions are outstanding sliced and served over rice with a savory sauce.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a transition and certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.