British free range dry aged pork belly joint with salt and pepper seasoning.Our No. 1 British Free Range Dry Aged Pork Belly Joint makes the ultimate roast pork. The tender, succulent meat is dry aged for irresistibly crisp, crunchy crackling, and expertly seasoned with cracked green peppercorns and sea salt. Our free range pigs come from farms we know and trust, where they spend their entire lives outdoors, with straw-filled arcs and tents for shelter.
Suitable for freezing
Waitrose own label
PER 100g
Energy
1192kJ 286kcal
PER 150g SERVING
Energy
1787kj 430kcal
22% RI
Fat
30.30 g
High
43% RI
Saturates
11.10 g
High
56% RI
Sugars
<0.5g
Low
<1% RI
Salt
0.63 g
Medium
11% RI
RI = % of your daily reference intake
INGREDIENTS: Pork (99%), cracked green peppercorns, sea salt, cracked black pepper, smoked sea salt
Storage and Usage
Keep Refrigerated
Suitable for Home Freezing
Warnings
Cook thoroughly until the juices run clear and there is no pink meat.. Store raw meat covered at the bottom of the fridge.
. Contains 4 Servings
Typical values
PER 100g
PER 150g SERVING
Energy
1192kJ
1787kJ
Energy
286kcal
430kcal
Fat
20.2g
30.3g
of which saturates
7.4g
11.1g
Carbohydrate
0.5g
0.8g
of which sugars
<0.5g
<0.5g
Fibre
0.7g
1.1g
Protein
25.2g
37.8g
Salt
0.42g
0.63g
Origin Information
from British pork
Oven cook
From Chilled
Preheat oven. Remove the joint from the fridge, open the film, keep at room temp for 1hr before cooking. Place onto a baking tray and cook in the centre of the oven. Rotate the joint halfway through cooking in the oven. To carve the joint carefully remove the crackling and either cut into x 4 extremely generous portions or slice into 12 slices. Do not reheat once cooled. (Time 50 mins, Oven: 240°C, Fan: 220°C, Gas: Gas Mark 9)
Cooking Instructions
General
Cook thoroughly until the juices run clear and there is no pink meat.
Recycling
Component
Material
Recyclable
film
Mixed Material
tray
Plastic - Other
sleeve
Paper & card
Disclaimer
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