Pork belly is best slow roasted or braised. It was wildly fashionable in the 90s but hasn't been favoured for a while. Shame, because it's melt-in-your-mouth delicious. This product is fresh.

Try this recipe for Wendy's Roast Pork Belly from our book, The Ethical Omnivore. You get fabulous crackling. Or, make Bossam, a lovely way to enjoy belly in summer.

The Producers
We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:

• packed with the farm and breed clearly labelled;
• hormone and antibiotic-free;
• entirely free ranging on chemical-free pasture;
• a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
• from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.