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Berkshire Bone-In Skin-On Pork Belly

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Berkshire Bone-In Skin-On Pork Belly

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    $85.99 - $89.99

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    $85.99 - $89.99

    There are many tasty portions of the pig, but the pork belly is where bacon comes from. Some would say that it’s the best cut of them all.

    Additional Information

    We’ve had requests for it, so we are finally offering this chef favorite to our loyal website customers.

    Smokers, take note. This is the cut you’ve been looking for. It’s streaked with creamy white fat as only a Berkshire hog belly can be. It’s the stuff bacon dreams are made of.

    It doesn’t have to become bacon, though. Marinated and roasted (go for a crispy skin), grilled or braised, rolled and stuffed, the tender, quivering slices of pork belly will make your eyes roll. And you’ll be in good company, because this 13 lb belly will serve a crowd.

    It should be noted: this cut involves a little work, since the skin is still on (you’ll want to score that, but not all the way through) and there are some bones as well. But that’s all part of the adventure.

    Sharpen your knives and get out your largest cutting board. There’s pork belly on the way.

    Just the facts

    • Exceptionally tender, well-marbled style of pork
    • Heritage-breed pigs raised on pasture
    • No antibiotics or hormones* from birth
    • No animal by-products in grain diet
    • Belly is skin-on and bone-in
    • 13 lb average size
    • Ships in an uncooked state
    • Product of USA

     

    *USDA regulations prohibit the use of hormones in pork

     

    Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices. Our Berkshire hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms raises Berkshire and cross breeds, which we refer to simply as “heritage.”

    The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that grow and grind their own feed for the pigs. Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates. The cooperative is strict about banning the use of antibiotics and hormones* on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned. They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.

     

    *USDA regulations prohibit the use of hormones in pork

    Our berkshire pork

    Sometimes the old ways are the best ways. Our Berkshire hogs are raised humanely, on family farms dedicated to traditional methods. That’s why this heritage-breed pork is meltingly tender, spectacular in flavor and nothing like the pale, commodity pork so common on today's market.

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