Snake River Farms Pork Belly

Rub 2 tbsp of the salt thoroughly into the fat then flip over.

Snake river farms pork belly.

Make sure they are consistent in size so they cook evenly. Spread the herb mixture evenly over the belly. Snake river farms is celebrated world wide by chefs and connoisseurs. Snake river farms kurobuta pork is considered to be the pork equivalent of american wagyu or kobe beef.

Search for recipes cooking guides how to videos and tips from our chefs. Created from the berkshire pig kurobuta is a heritage pork that comes from japan. It s world renowned for its hefty fat content and exceptional tenderness which gives traditionally tough cuts of pork a major texture upgrade. This berkshire pork bacon can be served sliced with eggs and toast or used to wrap up your appetizers turkeys beef roasts and so much more.

A layer of seasoning and spices is sprinkled on by hand. This is premium gourmet bacon made with 100 purebred berkshire pork grown in our network of small family farms. Pierce all the way through the meat side of the belly about every square inch. 1 snake river farms kurobuta pork belly 5 to 6 lbs buy now 4 lbs.

Done 5 minutes season all sides of the pork belly cubes with the srf perfect pork rub. Buy filet mignon ribeye sirloin ny strip and dry aged steaks online. American wagyu and usda prime beef and kurobuta pork. Porchetta is a traditional italian roast of herb scented pork that is juicy in the center with a crackling fat cap on the outside.

The snake river farms kurobuta pork belly is rich with flavor and possesses a remarkable melt in your mouth texture. This type of hog is well known for producing amazing marbling and rich flavor creating tender juicy cuts that will change the way you think about. The snake river farms specialty pork department is where you ll find pork cuts that are not always easy to find including premium quality berkshire kurobuta pork made from purebred berkshire hogs. Take a snake river farms pork belly and cut it into 1 5 inch cubes.

Done 2 minutes. We make ours from a 100 kurobuta boneless pork belly with the loin attached for a rich exterior and finely marbled interior. With the pork belly fat side up on a cutting board cut slits 1 3 of an inch deep and 3 4 of an inch apart in a crosshatch pattern.