Pork Belly Cooking Trim (200g)
Pork Belly Cooking Trim (200g)
Unleash bold, rich flavour in every dish!
When we finish slicing our premium Pork Belly Thins for charcuterie, what’s left are beautiful pieces that are simply too good to waste. We’ve bagged these delicious scraps so you can enjoy all the flavour.
It renders down beautifully, adding irresistible depth to everything from pastas and scrambled eggs to roasts and slow cooked sauces.
- Made from premium British free-range pork belly
- Rich, savoury pieces ideal for cooking
- Supplied as 3 individual bags (minimum 200g total)
- Perfect for pasta, eggs, stews, sauces, roasting & more!
- Adds deep umami flavour and silky richness to any dish
- Think pancetta or lardons, but with even more character
Suggestions: Add to a creamy carbonara, crisp with onions for breakfast eggs, build flavour in a winter ragu or use as the backbone for roasted vegetables.
A true kitchen essential for home cooks and chefs alike, this is your shortcut to big flavour with minimal effort.
Shelf Life: 6+ Months
Storage: Ambient
In stock
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What's the shelf life?
What's the shelf life?
We guarantee 6 month's shelf shelf 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.
