Dry-Cured Smoked Pork Belly roasts Chef’s tip: Make a few

Chef’s tip: Make a few small cuts through the fat with kitchen scissors to help the meat stay flat as it cooks

The caramelisation is good and even

A Truly Iconic Sharing Steak

I like to scatter whole garlic cloves beneath

and excellent value

Dry-Cured Smoked Pork Belly roasts Chef’s tip: Make a fewDry Cured, Lightly Smoked and Full of Versatility Dry cured for concentrated pork flavour and a firmer texture, then lightly smoked over beechwood for added depth, our smoked dry cured pork belly is left unsliced for maximum versatility. Dice it thick or fine for lardons, crisp it for carbonara, or cook it whole and glaze with mustard and brown sugar for an easy ham. It is a practical cut to keep on hand, whether for winter cooking, classic French