Pork · Belly and side
Pork Belly
The fatty underside of the hog before it is cured. Rich, layered with meat, and the source of bacon.
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| Animal | Pork |
|---|---|
| Section | Belly and side |
| Bone | Boneless |
| Tenderness | Medium |
| Also called | fresh side, side pork, fresh bacon, pork belly slab |
Best ways to cook it
- Roast
- Braise
- Smoke
- Slow cook
- Fry
About this cut
What it is and how to use it
Pork belly is the boneless underside of the hog, with alternating layers of fat and meat. Fresh and uncured, it is sold as a slab, often with the skin on. It is the cut that is cured and smoked to make bacon, but it can also be roasted, braised, or smoked on its own. Cooked slowly, it becomes silky, rich, and crisp on the outside.
Cook’s tipCook slowly until the fat renders and the meat is very tender, which is well past the 145°F minimum. Score the skin and finish at high heat for crackling.
Read moreBBQ Pork Cuts: Butt, Ribs, Belly & Hog Cut SheetPork Cuts Guide: Primals, Chops, Roasts & Ham
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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