Pork belly is the flesh from the belly area of the pig. When sliced and cured, it becomes bacon. Left whole or cut into smaller chunks, pork belly responds well to moist heat cooking, turning it fork-tender.
Yes, our hogs run. Mud is not the only requirement for a healthy porcine environment and actually represents only a small fraction of the conditions in the areas occupied by our hogs. All animals select their food for the highest energy and best flavor and our hogs gleefully amble around our woodlines, pastures, and marginal areas, often breaking into a sprint to be the first to fresh acorns, radishes, grubs, and grass.
To round out the diet of our pigs, we supplement with locally sourced, non-GMO feed to make sure each stays happy and healthy. While pork is known as “the other white meat”, you’ll notice that our pork more closely resembles a steak than chicken, a sign that our animals receive plenty of exercise.