Pork Belly Joint

(1kg - 2kg)


Our Pork comes from our own Gloucester Old Spot pigs born and reared right here on the farm. Except for when giving birth, where they enjoy the comfort of our cosy barns, our pigs are reared outdoors in our willows and fields where they are free to root and forage. They are slower growing than most commercial breeds and we think this, coupled with their stress-free environment, really helps to produce more succulent, flavoursome meat and delicious crackling.

Our in-house butchers are passionate about using traditional methods with a modern flair to create our customers truly special cuts and handmade products.


Whole pork belly joint cut from the underside of the pig.

We recommend you score the rind with a sharp knife and rub in plenty of salt and olive oil before cooking for an extra crispy joint that melts in the mouth.


Cooking the perfect joint.

Should you be a pro at cooking or a complete newbie, we want everyone to have the confidence to cook an amazing joint.

Use our handy guide below to work out cooking times.

Cooking instructions

Weight Initial cook Oven time Rest Total time
1kg 1 hour 30 mins 15 mins 1 hour 45 mins
1.5kg 1 hour 30 mins 30 mins 15 mins 2 hours 15 mins
2kg 2 hours 30 mins 15 mins 2 hours 45 mins
2. 5kg 2 hours 30 mins 30 mins 15 mins 3 hours 15 mins
3kg 3 hours 30 mins 15 mins 3 hours 45 mins


  1. Preheat the oven to 180ºC, gas mark 4.
  2. Before cooking, dry the outside of the Pork with kitchen paper, brush oil and sprinkle salt very liberty over the rind.
  3. Place the meat into roasting tin (skin side up) and cook for 1hour then increase the heat to 220ºC, Gas mark 7 and cook for the remaining time.
  4. Remove from the oven and put in a warm place and allow to rest for 15 mins.
  5. To carve we recommend you remove the crackling before cutting (makes getting the size slices you want easier)
  6. Enjoy




For allergens, including CEREALS containing GLUTEN, see ingredients in BOLD