Air Dried Pork Belly Thins
Air Dried Pork Belly Thins
In stock
Breakfast & Brunch Goals, sorted!
Cured and air-dried for up to four months, our Pork Belly Thins are your new must-have for breakfast, brunch or grazing boards. Rich, savoury and ready to eat straight from the pack or lightly cooked for next-level crispness. Think streaky bacon… but so much better.
- Made with premium British outdoor bred ex breeding sows
- Ready to eat or delicious cooked too
- An excellent substitute for pancetta
- Generously coated in black pepper
- Subtly oak smoked for 8 hours
- Marinated in Greek Cypriot red wine
- 50g conveniently sliced pack
Recipe Ideas: Smashed Avocado on Crumpets, Dippy Eggs & Soldiers, Fried Egg on Sourdough, Dates & Cheese Canapés.
Suggestions: Grazing boards, charcuterie boards, picnics, dinner parties, gourmet gifting, breakfast bacon & brunch stacks.
Shelf Life: 6+ Weeks
Storage: Ambient
Allergens: N/A
What's the shelf life?
What's the shelf life?
We guarantee 6 month's shelf life on delivery for all our cured meat & salami
Does it need the fridge?
Does it need the fridge?
All our cured meat & salami are stored ambient meaning they are stored in a cool dry place. Once opened, if there's any left, they need to be refrigerated in cling film or an air tight container.
How long does shipping take?
How long does shipping take?
Our standard shipping takes 2-3 working days. We also offer next day delivery at checkout.
What makes our charcuterie special?
What makes our charcuterie special?
We produce British charcuterie with a nod back to our founders heritage of Cyprus. The red wine & spice blends we use make our cured meats & salami both unique and delicious.
BRITISH CHARCUTERIE WITH A GREEK TWIST!
Curing
In salt to draw out moisture by the process of osmosis.
Wine Bathing
Marinating in wine to preserve & enhance flavour
Oak Smoking
To enhance the flavour and preservation properties
Ageing
Hanging in a controlled environment to air dry
The Greek Twist!
Our owner & founder was born in the early 80’s and raised in Hackney, London, to an Irish mother and Greek Cypriot father.
In 2018 Tony and his family moved into Langley Hill Farm in Hertfordshire and a year later his journey began.
A disused metal grain silo, built in the 1960s, sat tired and empty and The Greek Farmer was determined to make some use of it. The Eureka moment came in December 2019 to convert this into a walk in smokehouse.
Building a fully fledged SALSA production facility within disused parts of the farm. In December 2021 The Greek Farmer finally obtained approval and the rest, as they say, is history!
Using British free range pork we produce award winning British charcuterie with a nod back to our founders Greek Cypriot roots. The result? Delicious cured meats & salami.
