Focus on Specially Selected Pork cuts and joints: pork belly - hard belly

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The hard belly (rib section) is separated from the whole belly by cutting squarely at the edge of the last rib. Soft belly (no bones) used for products such as sausages, terrines, cassoulets and pates, but may be used for roasts and slices. Click to discover a range of excellent Specially Selected Pork recipes added by other chefs and suppliers

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size.

Preparations

May be prepared bone in or boneless, ribs removed in a sheet for spare ribs. Rind may be left on or removed.

Uses

Ideal for roasting, may be cured or slow braised.

Cooking techniques

Oven Fry

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork belly - hard belly
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QMS

QMS

Standard Supplier 14th September 2016

Focus on Specially Selected Pork cuts and joints: pork belly - hard belly

IN ASSOCIATION WITH