Gerard's Suggestion
Pork Belly, Free-Range
Gerard's Suggestion
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Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
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Gerard's Suggestion
An easy Sunday roast with amazing flavour and texture. Not to mention crackling...
Pork belly loves a long, slow cook. Its thin layers of delicious fat will natural baste the joint while it's cooking, creating pork with a wonderfully rich flavour and exceptional tenderness, which also delivers good chunks of lean meat in the process.
It's an extremely versatile cut that's great for a traditional roast, but can be used in curries or Asian-inspired cooking as well as cooking brilliantly on the barbeque.
All our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms by farmers who really care about their animals. We always dry-age our pork for at least two weeks, which allows the meat to develop a deeper flavour, and helps the skin to dry out naturally, resulting in a cracking crackling.
Allow 300g per person
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Gerard's Suggestion
Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.
> Slow cook and Oven bake
1. Preheat the oven to 200-220°C (fan oven, or equivalent)
2. Remove your pork belly joint from the fridge (make sure it is nice and dry) and season with some Maldon sea salt flakes and some cracked black pepper
3. Roughly chop some veg, onion, carrot (a fennel bulb goes really well), then place the belly joint on top.
4. Pop into the hot pre heated oven 200-220°C, for about 20 minutes, then turn the oven down to 140°C and cook for another 2-3 hours.
5. Take out the oven and rest on a wooden board for 20-30 minutes.
100% free-range pork
UK delivery
Our UK courier service delivers Tuesday to Friday, nationwide, for all orders over £40. We use a next day delivery service, but our insulated packaging keeps your meat protected and chilled for up to 48 hours after dispatch, so there's no need to worry if your parcel is a little delayed.
For orders over £85, standard UK delivery is free. You can also upgrade to our priority service for £5, which means your parcel is usually delivered by midday. We recommend this for large value orders and during peak periods.
For orders between £40 and £85, standard delivery is £9.95* and priority delivery is £14.95.
If you are ordering meat for a special event, we recommend selecting a delivery date at least one day before you need it, just to be safe.
*Subject to availability. During peak periods standard delivery slots may be full.
Click & Collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
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