British Bone-In Pork Belly – Premium Slow-Roasting Joint

Rich, succulent and full of traditional flavour. Our British Free Range Bone-In Pork Belly is expertly prepared by our Warwick butchers, delivering beautifully tender meat and wonderfully crisp golden crackling when cooked with care.

Few cuts of pork are quite as satisfying as a beautifully roasted belly joint.

With its generous natural marbling, layers of succulent meat and rich fat, pork belly is a traditional butcher's favourite that rewards patient cooking with exceptional flavour.

Our British Bone-In Pork Belly is carefully selected from premium British pork and expertly cut and trimmed in-store by our skilled butchers at The Artisan Butcher in Warwick.

The natural layers of fat gradually render during slow cooking, helping to create wonderfully tender meat with a rich, satisfying flavour.

The bone-in preparation makes this a traditional roasting joint, while the skin can be transformed into delicious golden crackling when properly dried, scored and roasted.

Whether you're preparing a comforting Sunday lunch, slow-cooking pork for sharing or experimenting with Asian-inspired flavours, bone-in pork belly offers outstanding versatility.

Roast it traditionally with sea salt, garlic and herbs, glaze it with honey and soy, or cook until tender enough to shred and serve in soft bao buns or warm flatbreads.

For a classic British feast, pair with crispy roast potatoes, apple sauce, seasonal vegetables and rich pork gravy.

Premium British pork. Expertly prepared. Slowly roasted for exceptional tenderness and flavour.

Why Choose Our British Bone-In Pork Belly?

• Premium British Pork – carefully selected for quality, provenance and natural flavour.

• Traditional Bone-In Joint – a richly flavoured cut ideal for slow roasting.

• Naturally Marbled – generous layers of fat help create succulent, tender meat.

• Wonderful Crackling Potential – the skin can be roasted until crisp and golden.

• Perfect for Slow Cooking – ideal for achieving beautifully tender meat.

• Rich, Full-Bodied Flavour – a traditional cut with exceptional eating quality.

• Versatile Preparation – excellent for roasting, braising, glazing or shredding.

• Ideal for Sharing – a satisfying centrepiece for family meals and weekend gatherings.

• Expertly Prepared in Warwick – cut and trimmed by our skilled butchers.

Product Information

Product: British Bone-In Pork Belly

Cut: Pork belly

Origin: British

Preparation: Bone-in, cut and trimmed in-store

Flavour: Rich, savoury and traditionally porky

Texture: Naturally layered with meat and fat, becoming tender with slow cooking

Best Cooking Methods: Slow roasting, covered roasting or braising

Supplied: Fresh, raw and ready to cook

Ingredients: British Pork (100%)

Please select your preferred joint size from the available product options.

Butcher's Tip: For outstanding crackling, make sure the skin is thoroughly dry before roasting. Rub with salt, start with a burst of high heat and then reduce the oven temperature to allow the meat to cook gently. If required, finish with a further short blast of heat to crisp the skin, watching carefully to prevent burning.

What Makes Our Bone-In Pork Belly Special?

A Traditional British Butcher's Favourite

Pork belly has long been prized for its rich flavour and exceptional suitability for slow cooking.

Unlike leaner pork joints, belly contains generous natural layers of fat and connective tissue.

As the joint cooks, the fat gradually renders and the connective tissue softens, producing beautifully tender meat.

It's a wonderful choice for customers who appreciate traditional cuts and proper home cooking.

Naturally Marbled for Exceptional Succulence

The distinctive layers of meat and fat are what make pork belly so special.

During slow roasting, the fat gradually renders, helping to create a rich, succulent texture.

This makes pork belly particularly rewarding for long, gentle cooking.

Bone-In for Traditional Roasting

Our pork belly is prepared with the bones left in place.

This traditional presentation makes it an excellent sharing joint and adds character to the cooking juices.

Once cooked, the meat can be carefully separated from the bones before slicing or serving.

Beautiful Golden Crackling

One of the great pleasures of roast pork belly is crisp, golden crackling.

When the skin is properly prepared and roasted, it develops a delicious crunch that contrasts beautifully with the tender meat underneath.

Dry skin, sufficient salt and carefully managed oven temperatures are all important.

Quality British Pork

Our bone-in pork belly is prepared using carefully selected British pork.

We believe that quality sourcing and traditional butchery are essential to delivering the flavour and eating quality our customers expect.

Perfect for Slow Roasting

Pork belly is particularly well suited to low-and-slow cooking.

A long period in the oven allows the meat to become tender while the fat gradually renders.

Finish with crisp crackling and serve with your favourite traditional accompaniments.

Excellent for Asian-Inspired Cooking

Pork belly is also a wonderful cut for modern recipes.

Its richness works beautifully with ginger, garlic, soy sauce, five-spice, honey and aromatic broths.

Try slow-cooked pork belly with a sticky glaze, shredded pork in bao buns or tender pieces served with noodles.

For these dishes, the bones can be removed after cooking.

Prepared by Our Warwick Butchers

Every pork belly joint is carefully cut and trimmed in-store by our skilled butchers.

We take pride in preparing traditional British cuts with the attention to detail customers expect from an independent butcher.

If you're planning a special meal, we're always happy to offer advice on preparation and cooking.

Cooking Instructions – Perfect Slow-Roasted Pork Belly

Pork belly rewards patient cooking.

For the best combination of tender meat and crisp crackling, use an initial period of high heat followed by slower roasting.

Traditional Roast Pork Belly with Crispy Crackling

Oven: 230°C / 210°C Fan / Gas Mark 8 initially, then reduce to 160°C / 140°C Fan / Gas Mark 3.

Suggested Ingredients:

• 1 British Bone-In Pork Belly Joint

• Sea salt

• Freshly ground black pepper

• 1 tablespoon olive oil

• 1 onion, roughly chopped

• 2 carrots, roughly chopped

• Fresh thyme or rosemary

• A little pork stock or water

Method

1. Remove the pork from its packaging and pat the skin thoroughly dry with kitchen paper.

2. If the skin has not already been scored, ask your butcher to score it for you. Scoring should pass through the skin without cutting deeply into the meat.

3. For even better crackling, leave the pork uncovered on a tray in the refrigerator for several hours or overnight to help dry the skin.

4. Preheat the oven to 230°C / 210°C Fan / Gas Mark 8.

5. Rub a little oil and sea salt into the skin, working the salt into the scoring.

6. Season the meat side with freshly ground black pepper and your preferred herbs.

7. Place the chopped onion and carrots into a roasting tin.

8. Position the pork belly on top, skin side upwards.

9. Add a little stock or water to the bottom of the tin, taking care not to wet the skin.

10. Roast at the higher temperature for approximately 25–30 minutes to begin developing the crackling.

11. Reduce the oven to 160°C / 140°C Fan / Gas Mark 3.

12. Continue roasting gently for approximately 2½–4 hours, depending on the size and thickness of the joint.

13. Check the meat with a food thermometer, avoiding contact with the bones.

14. Continue cooking until the pork is thoroughly cooked and tender.

15. If the crackling needs further crisping, increase the oven temperature for a short period, watching carefully.

16. Remove the joint from the oven and rest for approximately 15–20 minutes.

17. Carefully separate the meat from the bones if preferred, then carve into generous portions.

Important: These cooking times are approximate. Bone-in pork belly varies in thickness and may require longer cooking to become fully tender.

For food safety, cook pork to a core temperature of 75°C. For particularly tender, slow-roasted pork belly, the internal temperature may rise considerably higher, often towards 90–95°C, as the connective tissue softens.

Use a food thermometer and check tenderness rather than relying on cooking time alone.

How to Achieve Great Pork Crackling

The secret to good crackling is proper preparation.

Dry the skin thoroughly. Moisture on the surface can prevent it from crisping.

Score the skin carefully. Scoring helps the fat render and creates the characteristic crackling texture.

Use salt. Rubbing salt into the scored skin helps draw out moisture and season the crackling.

Start with high heat. An initial burst of heat encourages the skin to blister and crisp.

Avoid wetting the skin. Keep stock, marinades and roasting juices away from the top surface.

Watch the final stage carefully. If you increase the heat to finish the crackling, check frequently to prevent burning.

Slow-Cooked Pulled Pork Belly

For a more relaxed sharing dish, pork belly can be cooked until tender enough to shred.

1. Season the meat with your preferred herbs and spices.

2. Place in a deep roasting tin with a little stock.

3. Cover tightly and cook gently at approximately 150°C / 130°C Fan.

4. Continue cooking until the meat is thoroughly cooked and pulls apart easily.

5. Carefully remove the bones and any unwanted pieces of fat.

6. Shred the meat with two forks.

7. Mix with a little of the reduced cooking juices or your preferred sauce.

8. Serve in warm flatbreads, rolls or bao buns.

For pulled pork-style dishes, the skin is usually best removed before shredding and crisped separately if desired.

Sticky Honey & Soy Pork Belly

Pork belly is excellent with sweet, savoury Asian-inspired flavours.

Suggested Ingredients:

• Bone-in pork belly

• Soy sauce

• Honey

• Fresh ginger

• Garlic

• Chinese five-spice

• A little rice vinegar

Method

1. Slow-cook the pork belly until thoroughly cooked and tender.

2. Carefully remove the bones.

3. Cut the meat into generous pieces.

4. Combine the soy sauce, honey, ginger, garlic, five-spice and rice vinegar.

5. Brush the glaze over the cooked pork.

6. Return to a hot oven briefly until the glaze becomes sticky and caramelised.

7. Serve with steamed rice, noodles or Asian-style vegetables.

Allergen Note: Standard soy sauce commonly contains SOYA and WHEAT (GLUTEN). Check the individual ingredients used.

A sticky glaze is best applied to the meat rather than crisp crackling, as the added moisture can soften the skin.

Making Traditional Pork Gravy

The roasting juices from pork belly make an excellent base for rich homemade gravy.

1. Remove the cooked pork and allow it to rest.

2. Carefully pour the roasting juices into a jug.

3. Skim off excess fat.

4. Return the juices to a saucepan.

5. Add a little pork or chicken stock.

6. Thicken with flour or cornflour if desired.

7. Simmer until the gravy reaches your preferred consistency.

8. Season to taste and strain before serving.

For a traditional flavour, add a little apple cider or a spoonful of apple sauce.

Serving Suggestions

Traditional Roast Pork Belly

Serve with crispy roast potatoes, seasonal vegetables, apple sauce and rich pork gravy.

A wonderfully comforting Sunday lunch.

Pork Belly with Golden Crackling

Keep the preparation simple with sea salt, garlic and fresh herbs.

Serve generous slices with crunchy crackling and roast potatoes.

Slow-Roasted Pork Belly with Apple Sauce

The sweetness of apple sauce provides a classic contrast to the richness of pork belly.

Pork Belly with Creamy Mash

Serve tender slow-cooked pork belly with buttery mashed potatoes, braised red cabbage and rich gravy.

Pulled Pork Belly Flatbreads

Shred the tender meat and serve in warm flatbreads with fresh salad, pickled onions and a yoghurt dressing.

Sticky Asian-Style Pork Belly

Glaze with honey, soy, ginger and garlic.

Serve with steamed rice, stir-fried vegetables and sesame seeds.

Pork Belly Bao Buns

Slow-cook until tender, remove the bones and serve slices or shredded pork in steamed bao buns with pickled cucumber and spring onions.

Pork Belly with Noodles

Serve tender pieces of pork belly with noodles, greens and an aromatic broth.

Five-Spice Roast Pork Belly

Season with Chinese five-spice, garlic and ginger for a fragrant twist on a traditional roast.

Pork Belly with Braised Red Cabbage

A wonderful autumn and winter combination, particularly delicious with roast potatoes and rich gravy.

Christmas Roast Pork Belly

For an indulgent alternative to traditional turkey or beef, serve slow-roasted pork belly with crisp crackling, roast potatoes, Brussels sprouts, glazed carrots and apple sauce.

Boxing Day Pork Belly

Prepare a generous pork belly joint for a relaxed Boxing Day gathering.

Serve with warm bread, salads, roasted vegetables and your favourite sauces.

Ingredients & Allergen Information

Ingredients:

British Pork (100%).

Allergen Information:

No UK-regulated allergens are identified in the supplied ingredient declaration.

Please contact us before ordering if you have a food allergy or specific dietary requirement.

If preparing the pork with marinades, glazes, sauces or accompaniments, check their individual ingredient and allergen declarations.

Storage & Food Safety

• Keep refrigerated according to the product label.

• Use by the date shown on the packaging.

• Store raw pork separately from ready-to-eat foods.

• Wash hands, utensils and preparation surfaces thoroughly after handling raw meat.

• Cook thoroughly and check the thickest part with a reliable food thermometer.

• Take care when carving around the bones.

• Refrigerate cooked leftovers promptly, ideally within two hours.

• Consume refrigerated leftovers within 48 hours or freeze promptly.

• Follow the product label for freezing and defrosting instructions.

• Defrost frozen pork thoroughly in the refrigerator before cooking.

• Reheat leftovers until piping hot throughout.

Quality British Pork from Your Warwick Butcher

At The Artisan Butcher, we believe traditional cuts deserve proper attention.

Our British Bone-In Pork Belly is carefully selected and expertly prepared to deliver the richness, tenderness and flavour that make this cut such a favourite.

Whether you're cooking a traditional Sunday roast, preparing a sharing feast or experimenting with Asian-inspired recipes, pork belly is a wonderfully versatile choice.

From premium roasting joints to handmade sausages and traditional butcher's cuts, our pork range is built around quality, provenance, flavour and craftsmanship.

Christmas 2026 Click & Collect – The Artisan Butcher, Warwick

Make your festive celebrations extra special with our British Bone-In Pork Belly.

Richly flavoured, beautifully tender and finished with golden crackling, pork belly is a wonderful alternative to traditional Christmas roasting joints.

It's particularly well suited to Boxing Day gatherings, relaxed festive entertaining and family meals throughout the Christmas period.

Serve with roast potatoes, braised red cabbage, glazed carrots, apple sauce and rich pork gravy for a memorable festive feast.

Christmas 2026 Collection Dates & Opening Hours

• Tuesday 22nd December: 8.00am – 3.00pm

• Wednesday 23rd December: 8.00am – 3.00pm

• Thursday 24th December (Christmas Eve): 8.00am – 12.00 noon

Collection Address:

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

Important Christmas Collection Information

• Christmas pre-orders are available for Click & Collect only.

• Please select your preferred collection date and time at checkout.

• Collect your pork belly alongside your Christmas meats and festive accompaniments.

• We recommend ordering early to secure your preferred joint size and collection slot.

Outside our Christmas collection arrangements, local home delivery is available within 12 miles of our Warwick shop, subject to our usual delivery terms.

Your Local Independent Butcher in Warwickshire

At The Artisan Butcher, we're proud to offer carefully selected British meat, traditional roasting joints and expertly prepared butchery products from our independent shop in the heart of Warwick.

From our British Bone-In Pork Belly to pork shoulder, loin roasting joints, premium beef, British lamb, free-range poultry and handmade sausages, our range is built around quality, provenance, flavour and craftsmanship.

Serving customers throughout Warwick, Royal Leamington Spa, Kenilworth and the surrounding Warwickshire countryside, we're here to help with everything from everyday family meals to special occasions.

Order online for convenient collection or eligible local delivery.

The Artisan Butcher
49 Brook Street
Warwick
Warwickshire
CV34 4BL

British Bone-In Pork Belly – traditionally prepared, richly flavoured and perfect for slow roasting with golden crackling.