Crown & Queue Burnt Black Pepper Pork Belly
Rich and lush, our cured belly is rubbed with juniper and garlic, liberally coated in black pepper and then aged for 5-8 weeks, sometimes up to 16 weeks, depending on the season.
Delicious as is, or on a hot piece of toast. Lovely as an addition to any dish that might ask for pancetta or bacon.
Price per 100g