As a younger meat, Frozen Piglet Belly has less fat, and a more delicate flavour and texture. Leave the skin on the Frozen Piglet Belly when roasting and marinade or rub for a fuller flavour.
The soft tender texture of the Frozen Piglet Belly is truly impressive. Marinade and leave the skin on when cooking to create a delicious thin crispy crackling.
Chef’s tip: Before cooking Frozen Piglet Belly, marinade or rub the meat in your preferred spcies to achieve the best flavour. Slow-roasted for at least 2-3 hours for meat that just falls off the bone.
Based in Northern France, Porketto has a recognised international presence as the European specialist in piglets. The company's specialisation allows it to offer a source of supply in quantity and quality.
Check out Porketto’s recipe page for tips and inspiration dishes here.
Take at look at our full range of Porketto products here.