Dry-Cured Smoked Pork Belly roasts For demanding physical or cold

For demanding physical  or cold days or perhaps the opposite as treatment for a sore whisky addled head and fried for breakfast to be crowned with and a runny fried egg and gravy is the breakfast of champions

A Truly Iconic Sharing Steak

Roast hard until beginning to whither and faintly burn

Dice it thick or fine for lardons

Stir through 1½ tablespoons of well-rinsed baby capers and simmer gently for five minutes before serving the carved lamb on top

Dry-Cured Smoked Pork Belly roasts For demanding physical or coldDry Cured, Lightly Smoked and Full of Versatility Dry cured for concentrated pork flavour and a firmer texture, then lightly smoked over beechwood for added depth, our smoked dry cured pork belly is left unsliced for maximum versatility. Dice it thick or fine for lardons, crisp it for carbonara, or cook it whole and glaze with mustard and brown sugar for an easy ham. It is a practical cut to keep on hand, whether for winter cooking, classic French