Information about Whole Pork Belly Boneless.
The Whole Pork Belly is a great piece for sharing & creating different meals cooked in various ways as this is a larger cut of meat that would normally be sold like this as a wholesale piece. The meat is generally very flavoursome due to a higher fat content, this always delivers tender meat as it is not an over used muscle group. The Pork Belly is a more affordable cut of meat with a lower price per kilo than say Ribs or the Sirloin.
What is a Whole Pork Belly?
Whole Pork Belly is the chest area on the underside of the Pig.
The meat of the Pork Belly is very tender & not fibrous in texture. The Belly has a reasonable cover of fat (not too much) with a good meat to fat ratio, this helps to add flavour but, not to ruin the taste of the meat. We have this Belly as a Boneless & Skinless piece to make it easier to cut at home into different pieces; strips, steaks, roasting joints, Pork Belly Burnt Ends etc.
We also have the Pork Belly with the bone in & skin/rind on available to buy online if you want great value but, desire the crackling & on the bone flavour.
How is the Whole Pork Belly cut?
Whole Pork Belly is cut from a split carcase as one side of the Belly.
Once the carcasses are split & chilled to a few degrees above freezing the expert butchers saw through the rib bones & remove the Belly as a full length piece from the Leg to the Shoulder. The leaner A Grade Pork Bellies are selected & have the rind removed. The next stage is to “Square Cut” both ends of the Pork Belly removing the Shoulder Ribs at the top & the fattier pointed end at the bottom.
The butchers then remove all the Rib Bones individually with a special tool that leaves no meat on the Rib Bones. The soft white Cartilage Bones are carefully removed as a single piece not cutting into the meat underneath. The Boneless Skinless Pork Belly is very popular with the Korean community & is exported in immense volumes to the Far East.
The dimensions of the Whole Pork Belly do vary as they are a natural cut of meat from Pigs 90-115Kg. The average size of these is 60cm long 30cm wide & 4cm thick.
The cutting facilities are under strict controls of the Health Vetenarians & BRCGS Approved to make our products the safest way possible. The temperature controlled environment keeps the Bellies moist to ensure they taste as fresh as the ay they are cut once delivered to an online or wholesale customer.
How is the Whole Pork Belly packed?
The Bellies are single vacuum packed fresh after cutting.
To make the Whole Pork Bellies retain their flavour, texture & moisture, they are packed immediately after cutting into Recyclable Freezer Friendly Clear Bags. Once packed they are labelled with full Farm to Fork Traceability, they are then placed into reusable crates or recyclable boxes. The crates & boxes are placed onto wooden pallets & “Blast Frozen” down to -25°c, keeping the meat in perfection condition with a 24 month frozen shelf life.
The Recyclable Freezer Bags keep the meat in shape, with the vacuum sealing process sucking the natural moisture into the Pork Belly. The packaging protects the Belly from freezer burn, prevents any unwanted bacteria getting onto the surface of the meat; during handling or when thawing out in the fridge. The speed & care taken with reduced handling of the Pork Belly ensures you enjoy the best tasting meat every time.
To reduce our plastic usage we are using thinner stronger pouches for our vacuum sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or in wholesale businesses are recycling all packaging responsibly because this is the most important link in the “Recycle Chain”. We actively encourage all our customers to recycle & are always looking at new packaging ideas or ways to save energy.
Is the Whole Pork Belly good value for money?
The Whole Pork Belly is cut as a wholesale piece & is cheaper than supermarkets & butchers.
To make this more economical for home cooking or restaurant use our expert butchers have prepared the Whole Pork Belly as a trimmed, ready to use piece with very little waste. Buying Wholesale cuts of meat online is a better way to save money as the price per kilo is cheaper & you can make more different types of meals from the one piece. We try to create larger sized meats to give more meat for your money.
We are able to offer our meats at a more competitive price because we manufacture in wholesale volumes. The whole process from farm to fork is designed to be as efficient as possible, from the shorter distances between the farm to the slaughterhouse saving money on fuel & is less stressful for the animals, to the production process. The production has highly trained butchers to cut more pieces per hour with better accuracy, the packing staff are able to process higher volumes, both using more energy efficient equipment.
All the savings in production are passed on to our wholesale & retail customers with better pricing for the Whole Pork Belly. See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfym
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Whole Pork Belly?
Pork Belly is most commonly roasted & stuffed.
This Whole Pork Belly is ideal when you want to try different Pork Belly recipes from one piece. This generous Pork Belly can be cut into smaller sized pieces for; Pork Strips for marinating, stuffed Pork Belly for roasting, cutting into cubes for PBBE ( Pork Belly Burnt Ends ), brining & curing to make Bacon with, or just for Smoking Low & Slow on the Barbecue.
Our Boneless Skinless Whole Pork Belly gives many options for your favourite recipes as you can cut into different sections. A rolled stuffed roast belly pork like this Rolled belly pork roulade recipe by Gustomondo piece is always a favourite, curing to make bacon at home is becoming more popular.
The BBQ enthusiasts are now making the American PBBE (Pork Belly Burnt Ends) with these. Cook the belly low n’ slow in a good quality Barbecue rub then when ready, cut into 25 mm cubes, place in a pan at a high temp to burn the outside a little, rest & mix in a sweet sticky glaze to create Pork Candy Bites that are very addictive.
How to prepare a Whole Pork Belly for cooking:
- Place the Whole Pork Belly into the fridge fat side up to prevent the blood discolouring the fat (in its bag) until fully defrosted.
- Remove from the fridge & bring up to near room temperature (leave in the bag).
- Take out of the bag, rinse under cold water & pat dry with paper towel.
- The Belly is now closer to room temperature & you can decide how you are to cook this as a piece or in different styles.
How to cook recipes for Pork Belly:
- Delicious Chinese Pork Belly Strips recipe
- Awesome Braised Pork Belly Cubes
- How to cook your Whole Pork Belly like a Beef Packer Brisket
- 3 Ways to cook Whole Pork Belly on the Smoker
- Gochujang Pork Belly recipe
The Whole Pork Belly opens up a wide range of possibilities to make different recipes from the various ways to prepare your Pork Belly. This a very popular item to buy & has amazing flavour n’ texture, it is not expensive to buy & ideal for making delicious meals for all the family. The Porchetta (stuffed Belly Pork) is very tasty & feeds many people from one piece as a great value dish. Many of our online customers love to Smoke their meat, Whole Pork Belly is stunning when Smoked Low & Slow on the Barbecue!
The added flavour of the Barbecue Seasoning combined with the Smoke from the wood chunks on the hot coals turns an ordinary Pork Belly into something truly delicious. This larger Pork Belly is perfect for sharing & ideal for outdoor functions with multiple guests.
Is Pork Belly Nutritious?
Pork Belly is a fattier cut of meat that is nutritious if eaten in moderation.
The nature of the Pork Belly is a soft textured quality meat with intramuscular fat, & has a good cover of fat on the outer side. Too much fat in your diet is not good for you but, it is key to giving the amazing flavour. Pork is a Red Meat & has plenty of nutritious Vitamins & minerals for a good metabolism & a general wellbeing. Red meat is also a great source of protein, essential for maintaining muscle tissue.
Sharing your Whole Pork Belly Recipes on Social Media.
We have added a few links in the next tab to show you how to cook & some different Pork Belly recipes for you to try at home. Sharing your recipes online & making delicious meals at home for friends & family is a great way to inspire others to make new dishes & create better food. We are on the 3 main platforms of Social Media, we have our Facebook, Instagram Twitter we love to see & share your videos, reels, stories, tips, tricks, recipes, pictures & ideas with our followers.
By tagging us in your posts & adding our Hashtags to them makes it easier for us & our followers to find them to be able to like, comment & share. Your home cooks with our Pork Belly being shared online is a great way to help others save money & enjoy cooking more. We look forward to your results with the Pork Belly.
Many people want to know how to cook Pork Belly at home, your posts on Social Media they are able to learn different ways to cook their Whole Pork Belly. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #porkbelly #bellypork
Frequently asked questions about Whole Pork Belly.
What is a Whole Pork Belly?
This is one half of the underside section or chest area of the Pig. It stretches from the sternum to the front of the back legs.
What is the specification of the Whole Pork Belly?
The Whole Pork Belly has the rib bones & the soft cartilage removed, then the whole piece is de-rinded. The ends are square cut to remove any unwanted trimmings.
How big is a Whole Pork Belly?
The Whole Pork Belly varies in size as it is a natural cut piece, all pigs don't weigh the same. The average weight of our Pork Belly Boneless is 5Kg plus, we try to set a minimum weight.
How can you cook the Whole Pork Belly?
The most favoured way to cook the Whole Pork Belly is to roast it. As it is a larger piece, it can be sliced into strips for skewers or Belly Steaks & grilled on the Barbecue. The whole piece can be Smoked on the Barbecue then cut into 3cm squares & made into Pork Belly Burnt Ends (PBBE). Alternatively these can be stuffed, tied & roasted like a Porchetta.
- INFORMATION ABOUT WHOLE PORK BELLY
-
Information about Whole Pork Belly Boneless.
The Whole Pork Belly is a great piece for sharing & creating different meals cooked in various ways as this is a larger cut of meat that would normally be sold like this as a wholesale piece. The meat is generally very flavoursome due to a higher fat content, this always delivers tender meat as it is not an over used muscle group. The Pork Belly is a more affordable cut of meat with a lower price per kilo than say Ribs or the Sirloin.
What is a Whole Pork Belly?
Whole Pork Belly is the chest area on the underside of the Pig.
The meat of the Pork Belly is very tender & not fibrous in texture. The Belly has a reasonable cover of fat (not too much) with a good meat to fat ratio, this helps to add flavour but, not to ruin the taste of the meat. We have this Belly as a Boneless & Skinless piece to make it easier to cut at home into different pieces; strips, steaks, roasting joints, Pork Belly Burnt Ends etc.
We also have the Pork Belly with the bone in & skin/rind on available to buy online if you want great value but, desire the crackling & on the bone flavour.
How is the Whole Pork Belly cut?
Whole Pork Belly is cut from a split carcase as one side of the Belly.
Once the carcasses are split & chilled to a few degrees above freezing the expert butchers saw through the rib bones & remove the Belly as a full length piece from the Leg to the Shoulder. The leaner A Grade Pork Bellies are selected & have the rind removed. The next stage is to “Square Cut” both ends of the Pork Belly removing the Shoulder Ribs at the top & the fattier pointed end at the bottom.
The butchers then remove all the Rib Bones individually with a special tool that leaves no meat on the Rib Bones. The soft white Cartilage Bones are carefully removed as a single piece not cutting into the meat underneath. The Boneless Skinless Pork Belly is very popular with the Korean community & is exported in immense volumes to the Far East.
The dimensions of the Whole Pork Belly do vary as they are a natural cut of meat from Pigs 90-115Kg. The average size of these is 60cm long 30cm wide & 4cm thick.
The cutting facilities are under strict controls of the Health Vetenarians & BRCGS Approved to make our products the safest way possible. The temperature controlled environment keeps the Bellies moist to ensure they taste as fresh as the ay they are cut once delivered to an online or wholesale customer.
How is the Whole Pork Belly packed?
The Bellies are single vacuum packed fresh after cutting.
To make the Whole Pork Bellies retain their flavour, texture & moisture, they are packed immediately after cutting into Recyclable Freezer Friendly Clear Bags. Once packed they are labelled with full Farm to Fork Traceability, they are then placed into reusable crates or recyclable boxes. The crates & boxes are placed onto wooden pallets & “Blast Frozen” down to -25°c, keeping the meat in perfection condition with a 24 month frozen shelf life.
The Recyclable Freezer Bags keep the meat in shape, with the vacuum sealing process sucking the natural moisture into the Pork Belly. The packaging protects the Belly from freezer burn, prevents any unwanted bacteria getting onto the surface of the meat; during handling or when thawing out in the fridge. The speed & care taken with reduced handling of the Pork Belly ensures you enjoy the best tasting meat every time.
To reduce our plastic usage we are using thinner stronger pouches for our vacuum sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or in wholesale businesses are recycling all packaging responsibly because this is the most important link in the “Recycle Chain”. We actively encourage all our customers to recycle & are always looking at new packaging ideas or ways to save energy.
Is the Whole Pork Belly good value for money?
The Whole Pork Belly is cut as a wholesale piece & is cheaper than supermarkets & butchers.
To make this more economical for home cooking or restaurant use our expert butchers have prepared the Whole Pork Belly as a trimmed, ready to use piece with very little waste. Buying Wholesale cuts of meat online is a better way to save money as the price per kilo is cheaper & you can make more different types of meals from the one piece. We try to create larger sized meats to give more meat for your money.
We are able to offer our meats at a more competitive price because we manufacture in wholesale volumes. The whole process from farm to fork is designed to be as efficient as possible, from the shorter distances between the farm to the slaughterhouse saving money on fuel & is less stressful for the animals, to the production process. The production has highly trained butchers to cut more pieces per hour with better accuracy, the packing staff are able to process higher volumes, both using more energy efficient equipment.
All the savings in production are passed on to our wholesale & retail customers with better pricing for the Whole Pork Belly. See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfym
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Whole Pork Belly?
Pork Belly is most commonly roasted & stuffed.
This Whole Pork Belly is ideal when you want to try different Pork Belly recipes from one piece. This generous Pork Belly can be cut into smaller sized pieces for; Pork Strips for marinating, stuffed Pork Belly for roasting, cutting into cubes for PBBE ( Pork Belly Burnt Ends ), brining & curing to make Bacon with, or just for Smoking Low & Slow on the Barbecue.
Our Boneless Skinless Whole Pork Belly gives many options for your favourite recipes as you can cut into different sections. A rolled stuffed roast belly pork like this Rolled belly pork roulade recipe by Gustomondo piece is always a favourite, curing to make bacon at home is becoming more popular.
The BBQ enthusiasts are now making the American PBBE (Pork Belly Burnt Ends) with these. Cook the belly low n’ slow in a good quality Barbecue rub then when ready, cut into 25 mm cubes, place in a pan at a high temp to burn the outside a little, rest & mix in a sweet sticky glaze to create Pork Candy Bites that are very addictive.
How to prepare a Whole Pork Belly for cooking:
- Place the Whole Pork Belly into the fridge fat side up to prevent the blood discolouring the fat (in its bag) until fully defrosted.
- Remove from the fridge & bring up to near room temperature (leave in the bag).
- Take out of the bag, rinse under cold water & pat dry with paper towel.
- The Belly is now closer to room temperature & you can decide how you are to cook this as a piece or in different styles.
How to cook recipes for Pork Belly:
- Delicious Chinese Pork Belly Strips recipe
- Awesome Braised Pork Belly Cubes
- How to cook your Whole Pork Belly like a Beef Packer Brisket
- 3 Ways to cook Whole Pork Belly on the Smoker
- Gochujang Pork Belly recipe
The Whole Pork Belly opens up a wide range of possibilities to make different recipes from the various ways to prepare your Pork Belly. This a very popular item to buy & has amazing flavour n’ texture, it is not expensive to buy & ideal for making delicious meals for all the family. The Porchetta (stuffed Belly Pork) is very tasty & feeds many people from one piece as a great value dish. Many of our online customers love to Smoke their meat, Whole Pork Belly is stunning when Smoked Low & Slow on the Barbecue!
The added flavour of the Barbecue Seasoning combined with the Smoke from the wood chunks on the hot coals turns an ordinary Pork Belly into something truly delicious. This larger Pork Belly is perfect for sharing & ideal for outdoor functions with multiple guests.
Is Pork Belly Nutritious?
Pork Belly is a fattier cut of meat that is nutritious if eaten in moderation.
The nature of the Pork Belly is a soft textured quality meat with intramuscular fat, & has a good cover of fat on the outer side. Too much fat in your diet is not good for you but, it is key to giving the amazing flavour. Pork is a Red Meat & has plenty of nutritious Vitamins & minerals for a good metabolism & a general wellbeing. Red meat is also a great source of protein, essential for maintaining muscle tissue.
Sharing your Whole Pork Belly Recipes on Social Media.
We have added a few links in the next tab to show you how to cook & some different Pork Belly recipes for you to try at home. Sharing your recipes online & making delicious meals at home for friends & family is a great way to inspire others to make new dishes & create better food. We are on the 3 main platforms of Social Media, we have our Facebook, Instagram Twitter we love to see & share your videos, reels, stories, tips, tricks, recipes, pictures & ideas with our followers.
By tagging us in your posts & adding our Hashtags to them makes it easier for us & our followers to find them to be able to like, comment & share. Your home cooks with our Pork Belly being shared online is a great way to help others save money & enjoy cooking more. We look forward to your results with the Pork Belly.
Many people want to know how to cook Pork Belly at home, your posts on Social Media they are able to learn different ways to cook their Whole Pork Belly. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #moremeatfym #porkbelly #bellypork
- HOW TO COOK RECIPES FOR WHOLE PORK BELLY
- FAQ WHOLE PORK BELLY
-
Frequently asked questions about Whole Pork Belly.
What is a Whole Pork Belly?
This is one half of the underside section or chest area of the Pig. It stretches from the sternum to the front of the back legs.
What is the specification of the Whole Pork Belly?
The Whole Pork Belly has the rib bones & the soft cartilage removed, then the whole piece is de-rinded. The ends are square cut to remove any unwanted trimmings.
How big is a Whole Pork Belly?
The Whole Pork Belly varies in size as it is a natural cut piece, all pigs don't weigh the same. The average weight of our Pork Belly Boneless is 5Kg plus, we try to set a minimum weight.
How can you cook the Whole Pork Belly?
The most favoured way to cook the Whole Pork Belly is to roast it. As it is a larger piece, it can be sliced into strips for skewers or Belly Steaks & grilled on the Barbecue. The whole piece can be Smoked on the Barbecue then cut into 3cm squares & made into Pork Belly Burnt Ends (PBBE). Alternatively these can be stuffed, tied & roasted like a Porchetta.
