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The Pork Belly is a Primal Cut on the pig just below the loin. It is 15% of the pork carcass weight.

It is largely fat, but it does have streaks of meat in it.

The belly is removed from the pig, cured in brine and refrigerated.

The spareribs are in the Pork Belly. Pork Belly cuts, however, are always sold boneless, because the spareribs are more valuable taken out and sold on their own.

Cuts from the Pork belly are: American or Streaky Bacon, Centre-Cut Pork Belly, and Spareribs. Items such as Lardons, Pancetta and Ventrèche are also made from here.

Some Pork Belly cuts can also be sold as roasts, which are usually stuffed and rolled.

Cooking Tips
For a Pork Belly Roast, roast at 325 F / 160 C / Gas Mark 3. Allow 1 hour and 45 minutes for the first 2 pounds (900g), then 30 minutes per extra pound (450g) on top on that.

Language Notes
Also known as Flank Pork and Draft Pork.

Other entries for: Pork Belly

Pork Belly

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak