Whole Pork Belly

Whole Pork Belly — Pork

Our Whole Pork Belly is a select, full slab cut taken from the underside of our pasture-raised Mangalitsa hogs. This is the same primal used to produce premium bacon, left intact for chefs and serious home cooks who want full control over curing, roasting, and portioning.

Because Mangalitsa is a true heritage lard breed, the belly carries exceptional natural marbling, a thick, clean fat layer, and deep pork flavor that renders beautifully while staying succulent through long cooks. This is a premium, limited-availability cut reserved for customers who value whole-animal craftsmanship and culinary flexibility.

Breed

100% heritage Mangalitsa (traditional lard breed known for heavy marbling, rich fat quality, and deep pork flavor)

How We Raise Them

Pasture-raised and slow-grown with continuous access to open movement, fresh air, and rotational grazing. Slow growth supports full muscle development and stable fat structure.

What We Feed Them

Clean, intentional feed designed to support fat quality and flavor — no hormones, no antibiotics, no shortcuts.

Cut

• Cut: Whole pork belly (full slab)
• Typical Weight: Varies by animal and harvest size
• Fat Profile: Heavy natural marbling with clean fat layers
• Best For: Bacon curing, slow roasting, porchetta, charcuterie, custom portioning

Texture & Flavor

• Texture: Rich, tender meat balanced by abundant, soft-rendering fat
• Flavor: Deep pork character with natural sweetness from slow growth
• Fat: Clean, stable fat that renders smoothly and crisps beautifully

Cooking

• Bacon: Cure and smoke whole or portioned slabs
• Roasting: Low-and-slow roasting for crisp exterior and juicy interior
• Porchetta: Roll and roast with herbs and aromatics
• Braising: Slow braise for rich, tender applications
• Portioning: Slice into custom slabs, cubes, or specialty cuts