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Free-Range Pork Belly for Crispy Crackling, Sunday Roasts and Sticky Pork Belly Bites
£
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A thick, boneless joint of free-range Duroc pork belly with the rind on, raised outdoors in Spain. Score the rind, salt it and roast: you get crackling that shatters and meat that melts. Order today and make this Sunday's roast the one everyone talks about.
Format | A 1.5kg boneless joint of pork belly, rind on, square cut, frozen fresh |
Origin | Heritage Duroc pork, free-range, raised outdoors in south-west Spain |
Taste | Crisp, golden crackling over juicy layers of meat and fat |
Preparation | Score, salt and roast for about 2.5 hours. Feeds 4–6 |
Delivery | Tracked delivery within 1–2 working days, in insulated packaging with ice packs |
Why choose pork belly from Private Butcher?
❌ Supermarket pork belly is often thin, wet and from intensively farmed pigs. The rind stays leathery and never crackles properly.
✅ Ours is a thick, square-cut joint from free-range Duroc pigs raised outdoors in Spain, without antibiotics or added hormones. Rind on, bone out, frozen fresh to keep it juicy.
Choose proper pork belly: place your order now.
✅ Ours is a thick, square-cut joint from free-range Duroc pigs raised outdoors in Spain, without antibiotics or added hormones. Rind on, bone out, frozen fresh to keep it juicy.
Choose proper pork belly: place your order now.
- Heritage breed: Duroc pork, known for its marbling and juicy, tender meat.
- Free-range: raised outdoors on the dehesa oak pastures of south-west Spain, without antibiotics or added hormones.
- Built for crackling: rind on and square cut, so it roasts evenly and crisps all the way across.
- Easy to carve: the bone is already out. Roast it whole or cut it into strips and bites.
- Fast delivery: frozen fresh, at your door in 1–2 working days.
Why Pork Belly from Private Butcher?
Raised Outdoors on Spanish Oak Pastures
Our pork belly comes from Duroc pigs, a heritage breed prized by chefs for its marbling and juicy, tender meat.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
That is why the meat stays juicy under the crackling and has a rich pork flavour you can taste.
The pigs are free-range, raised outdoors on the dehesa oak pastures of south-west Spain, with room to roam. They are raised without antibiotics or added hormones.
That is why the meat stays juicy under the crackling and has a rich pork flavour you can taste.
How to Get Perfect Crackling
Prep: defrost in the fridge for 24 hours. Pat the rind completely dry and score it with a sharp knife, cutting through the fat but not into the meat.
Salt: rub sea salt into the cuts. For the best crackling, leave it uncovered in the fridge for a few hours or overnight.
Roast: start at 220°C (200°C fan) for 30 minutes until the rind bubbles, then turn down to 160°C (140°C fan) for about 2 hours, until the meat is tender and cooked through.
Serve: rest for 15 minutes, then cut through the crackling. Serve with roast potatoes, apple sauce and gravy, or cube it for sticky pork belly bites.
Salt: rub sea salt into the cuts. For the best crackling, leave it uncovered in the fridge for a few hours or overnight.
Roast: start at 220°C (200°C fan) for 30 minutes until the rind bubbles, then turn down to 160°C (140°C fan) for about 2 hours, until the meat is tender and cooked through.
Serve: rest for 15 minutes, then cut through the crackling. Serve with roast potatoes, apple sauce and gravy, or cube it for sticky pork belly bites.
Delivered Frozen Fresh
Our baby back ribs are frozen fresh to lock in their flavour, then delivered straight to your door.
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and bring proper crackling back to your Sunday table!
Order today and get them in 1–2 working days, in insulated packaging with ice packs.
👉 Order from Private Butcher and bring proper crackling back to your Sunday table!
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Your grandmother's butcher knew her name, her family and how she liked her Sunday roast.
Since 1990, Britain has lost more than half its high-street butchers. In their place: plastic trays, a cheerful sticker that says "British" and aisles of ultra-processed food. Cheap to make. Pays beautifully. For the supermarket, that is.
And if you'd like to ask someone what to cook on Sunday? The only thing behind the counter these days is the counter.
So we started Private Butcher to bring the butcher back.
Serg Horobets is a British chef who ran restaurant kitchens for twenty years. He's seen what goes into supermarket meat. He'd rather not talk about it. He just picks every cut we send you instead.
Ivan Zymbytskyi built the service. In Ukraine, his company Karpaty Steaks offers 300+ farm products and a team of 23 trained personal meat advisers. It launched in July 2022, five months into a full-scale war (not the easiest launch, trust us), and today serves more than 10,000 families, over 2,000 of them members of its private club.
Same model. Same standards. Now in Britain.
He Didn't Know
What Was in the Box 📦🔥
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Friday night. One sealed box. No idea what's inside.
Then out comes a tomahawk the size of his forearm. And it just keeps going.
Want that moment in your kitchen? Leave your number and your butcher will build your box.
Then out comes a tomahawk the size of his forearm. And it just keeps going.
Want that moment in your kitchen? Leave your number and your butcher will build your box.
Get a Ribeye Steak (198g)
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FREE with your first order