Dry-Cured Smoked Pork Belly roasts The caramelisation is good and

The caramelisation is good and even

"The cook’s friend

Roast hard until beginning to whither and faintly burn

and excellent value

Dry-Cured Smoked Pork Belly roasts The caramelisation is good andDry 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