Title
Standing Stone Heritage Pork Belly
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Belly (Avg Weight 1.0 lb Pack)
The "King of Richness" — Uncured, Unsmoked, and Unbelievable. This is the raw material of culinary legends. Sourced from our partners at North Georgia Meat Company (NGM), our Heritage Pork Belly is the exact same cut used to make our bacon, but sold fresh and uncured. Heritage genetics (often Berkshire or Duroc influence) are critical here; where commodity pork belly can be flabby and greasy, this belly features firm, creamy white fat layered between distinct strata of deep pink meat. It offers a luxurious mouthfeel that coats the palate, delivering a sweet, clean pork flavor that is never gamey. Whether you are looking to cure your own bacon at home or create a restaurant-quality centerpiece, this is the canvas you need.
Why It’s a Staple: It is the ultimate "project meat" that delivers high rewards. It is the secret behind "Meat Candy" (Pork Belly Burnt Ends) that dominates the BBQ scene. It creates the meltingly tender braised pork dishes found in high-end Asian cuisine (like Red Braised Pork), and when roasted correctly, it offers the "holy grail" of texture: cracking crisp skin/fat on top with meat so tender it can be eaten with a spoon underneath.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Fresh Pork Belly (Slab)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 3.0 - 4.0 lbs
💡 The Chef’s Method: The Slow Roast & Crisp.
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The Score: Use a sharp knife to score a diamond pattern into the top fat cap (or skin). Do not cut into the meat. This allows the fat to render out and baste the meat.
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The Seasoning: Rub the meat side heavily with spices (five spice, garlic, brown sugar), but keep the skin/fat side dry—use only salt there to draw out moisture for crispiness.
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The Roast: Cook low and slow (approx 275°F to 300°F) for 2.5 to 3 hours. You want the connective tissue to break down completely.
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The Blast: Once tender, crank your oven to 450°F or 500°F for the last 20 minutes. Watch it closely. This will puff up the skin/fat into a crunchy, golden crust.
-
Target Texture: Spoon-tender meat with a "chicharron" style crust.
Standing Stone Heritage Pork Belly (Avg Weight 1.0 lb Pack)
The "King of Richness" — Uncured, Unsmoked, and Unbelievable. This is the raw material of culinary legends. Sourced from our partners at North Georgia Meat Company (NGM), our Heritage Pork Belly is the exact same cut used to make our bacon, but sold fresh and uncured. Heritage genetics (often Berkshire or Duroc influence) are critical here; where commodity pork belly can be flabby and greasy, this belly features firm, creamy white fat layered between distinct strata of deep pink meat. It offers a luxurious mouthfeel that coats the palate, delivering a sweet, clean pork flavor that is never gamey. Whether you are looking to cure your own bacon at home or create a restaurant-quality centerpiece, this is the canvas you need.
Why It’s a Staple: It is the ultimate "project meat" that delivers high rewards. It is the secret behind "Meat Candy" (Pork Belly Burnt Ends) that dominates the BBQ scene. It creates the meltingly tender braised pork dishes found in high-end Asian cuisine (like Red Braised Pork), and when roasted correctly, it offers the "holy grail" of texture: cracking crisp skin/fat on top with meat so tender it can be eaten with a spoon underneath.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Fresh Pork Belly (Slab)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 3.0 - 4.0 lbs
💡 The Chef’s Method: The Slow Roast & Crisp.
-
The Score: Use a sharp knife to score a diamond pattern into the top fat cap (or skin). Do not cut into the meat. This allows the fat to render out and baste the meat.
-
The Seasoning: Rub the meat side heavily with spices (five spice, garlic, brown sugar), but keep the skin/fat side dry—use only salt there to draw out moisture for crispiness.
-
The Roast: Cook low and slow (approx 275°F to 300°F) for 2.5 to 3 hours. You want the connective tissue to break down completely.
-
The Blast: Once tender, crank your oven to 450°F or 500°F for the last 20 minutes. Watch it closely. This will puff up the skin/fat into a crunchy, golden crust.
-
Target Texture: Spoon-tender meat with a "chicharron" style crust.