We have had a lot of requests for fresh pork belly. I wasn't sure what to expect because I had never cooked what is essentially un-smoked raw bacon before. So I decided to experiment to see what I was missing and what a pleasant surprise! I simply sliced it thickly, seasoned it with sea salt and freshy ground pepper and gently fried it until it was golden brown. It was very delicious and satisfying and I can't wait to start experimenting with it more!
The old world heritage breed pigs that we raise on TK Ranch — specifically Berkshire and Duroc — are famous for their carcass and eating quality. When compared to conventionally raised pigs — that are bred to be lean and housed inside barns — our pigs are much different. They naturally have more fat that gives them the hardiness to live outside in all types of weather and this keeps them healthier and more content. This translates into richer meat that is well marbled and has a wonderful flavour.
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