Snug Valley Farm Pork Belly
Pork belly is a very rich cut from the belly of the pig. This is a slab piece that is layered with fat and meat; the king of the pork cuts! Slow roasting it at a low temp and then turning it high the last 30 minutes to get a nice crispy outside will give you the decadent, crispy, juicy pork of your dreams.
Enjoy within 5 days or freeze for later use.
Sizeappx. 2-2.5 lbs
Keep refrigerated or frozen. On weeks that we receive a delivery of pork, it will be packed fresh, and any remaining will be frozen. If the cuts are packed frozen, they are usually thawed by the time they get to you. Continue to thaw larger cuts by keeping your pork in the refrigerator and use within a week. Pork can be frozen or refrozen without impacting the flavor or texture of the meat. To thaw meat that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw your pork prior to cooking. Depending on the size and cut thawing times may vary.
This pork is grown and raised by Ben Nottermann and his family on Snug Valley Farm. Ben and his family have been farming on their East Hardwick farm for over 30 years and while originally in dairy, transitioned to beef and pork production as a way to diversify and become sustainable.