Crown & Queue Burnt Black Pepper Pork Belly


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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

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