Tender morsels of layered pork fat and meat. The pigs are from gunthorp farms located in lagrange, Indiana. These pork bellies showed up so fresh they still had tits on them. The pigs are an heirloom of a few breeds such as duroc, yorkshire, and tamworth that result in an amazing piece of bacon. We packed the bellies in a salt cure for 2 days and braised in stock overnight. The picture above is the belly after it has been pressed and chilled for a few hours, we then cut into small cubes. The pork belly cubes get seared in a dry pan until golden brown and warmed through in the oven.
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