Duroc Iberian Pork Belly, Skin On, 2.2kg

Duroc Pork Belly 2.2kg is a 2.2kg skin-on Duroc pork belly from Spain. The Duroc breed is renowned across Europe for its exceptional marbling and rich flavour. The skin is left on for the finest crackling. Additionally, the generous Duroc fat layers between the meat render during cooking. As a result, this produces belly pork of quite extraordinary succulence.

About Duroc Pork

Duroc is a breed originally developed in the United States. Today, it is widely used across Spain in crossbreeding programmes with Iberian pigs. In particular, Duroc is prized for its exceptional marbling, rich flavour and outstanding texture. These qualities set it apart from standard commercial pork. As a result, it has become a favourite of chefs across Europe. Furthermore, it is raised under traditional Spanish farming methods with careful attention to diet and welfare. Duroc pork delivers a richness and succulence that puts it firmly in the premium category.

Duroc pork belly is particularly prized for its exceptional fat content. The breed produces a belly with extraordinary marbling between the meat and fat layers. Furthermore, the skin — left on for maximum versatility — crisps to spectacular crackling. At 2.2kg, this is a generous piece ideal for slow roasting or braising.

How to Cook & Serve

To get the very best from Duroc Pork Belly 2.2kg:

• Score the skin deeply and rub with fine sea salt and white wine vinegar — leave uncovered in the fridge overnight if possible.
• Roast at 160°C for 2 to 2.5 hours until the meat is completely tender, then blast at 230°C for 20 minutes to blister the skin.
• Alternatively, braise skin-side down in cider, stock and aromatics at 150°C for 3 hours, then press and chill overnight before crisping in a hot pan.
• Rest for 15 minutes before cutting — the crackling should shatter cleanly.

Perfect Pairings

Duroc Pork Belly 2.2kg pairs beautifully with:

• Apple sauce or a cider and mustard jus
• Braised lentils or white beans with garlic and olive oil
• A Spanish white wine — Albariño or Godello — or a medium-bodied red
• Pickled apple or fennel slaw to cut through the richness

Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.

However you cook it, Duroc Pork Belly 2.2kg brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking.