How much is Pork Belly:
Have you ever wanted to make your own bacon but didn’t know where to find pork belly?
Or perhaps you wanted to make a tasty batch of pork belly burnt ends.
Let’s look at a few of the most common places to find pork belly near you, as well as a couple of good online butchers that sell pork belly.
Pork belly, also known as pork midlin, is a popular restaurant dish. It can also be prepared at home for you and your family to enjoy.
This delicacy can be flavored in a variety of ways, but it is usually braised or pan-roasted if made whole. You can also make it into bacon by slicing it and using it as an appetizer or to season soups.
The underside of a pig is what pork belly is. It’s not really on their stomach, but it’s one of the most popular cuts for barbecue and bacon because there are no ribs in this part.
Pork belly is never easy to come by in your local grocery store, and it’s not always easy to find on the internet. If you want to make it easier to get some for yourself, you’ll need to go to a butcher shop or order directly from a farm.
How much is Pork Belly
Pork belly will typically cost between $2 and $6 per pound at your local butcher shop. If you look for it on the internet, online shops or butchers may charge a higher price due to expected processing and shipping costs.
In the end, the price of pork belly will be determined by factors such as where you buy it, how much you buy, and the cut you choose.
Marin Sun Farms, for example, offers three different types of pork belly to retail customers. The 12-14 pound variety with skin and ribs is $112, the 10-pound option without bones or skin is around $90, and the 8-pound meat with no skin and no ribs is $65 at a reduced price.
Smoked bacon end pieces are $9 per pound at Springfield Farm. If you’re looking to save money, it’s worth looking into what Costco has to offer; they currently have a deal going on where 11 pounds of boneless pork belly retails for around $3 per pound.
Pork belly overview
Pork belly can be purchased at a local meat market or online from various farms.
Pork belly can be purchased with or without the skin and ribs. Alternatively, in some cases, all of the meat may be available, with no skin or ribs. Unlike bacon, which is frequently cured, smoked, and sliced, the cuts will always be uncured, unsmoked, and unsliced.
Some cuts will be sliced, while others will be sent uncut as flat slabs. A half belly weighing two pounds will serve six to ten people, while a full belly weighing five pounds will serve 13 to 20 people, according to some suppliers.
Dealers typically sell purely uncured pork belly with no seasonings, solutions, salts, water, or extenders. It is known for having a very rich texture and a complex flavor.
The pork belly order is typically shipped overnight in an insulated container with ice and arrives frozen (and may be shrink-wrapped). Expedited shipping ensures that the product is fresh and in perfect condition when it arrives.
The cost of shipping and handling may or may not be included in the price quoted by an online butcher.
What are the additional costs?
Shipping costs and the insulated container in which the pork belly is shipped may be charged separately by online butcher shops.
The more involved the butcher is with the meat, the more expensive it will be. As a result, pork belly with the skin and bones removed will cost more than pork belly with the skin and bones still attached.
What you should know:
Make sure to inquire about the estimated delivery time for your pork belly order.
Shipped pork belly must be consumed within three to four days of arrival or placed in a freezer. Some supplies can be frozen and kept fresh for up to six months.
Ensure that the meat has been USDA-inspected.
Inquire about the farm’s or butcher’s return policy for damaged or incorrectly ordered items.
According to BonAppetit.com, the leaner the cut, the better the flavor.
It’s critical to look for a good meat-to-fat ratio when shopping. The fat on the bellies should be bright white, and the meat should be pink in color.
What can I do to save money?
Consult your local farmers’ market. They may offer lower-priced pork belly.
Take advantage of the free shipping offered on minimum order amounts.
Sign up for membership rewards programs. Some companies provide free online shipping for a year in addition to other benefits.
Consider joining a CSA at a farm. They frequently provide substantial discounts on meat purchases to their members.
Buy Pork Belly Online
There are a few main sites to consider when shopping for pork belly online.
The online options are a little more expensive, but you know you’re getting high-quality products. Compare in terms of quality, size, and price:
Fresh Skin-On Pork Belly – 4 lbs
Wellness in the United States A tantalizing new addition to our all-natural, sustainably raised pork category is a 4 pound fresh skin-on fresh pork belly.
The popularity of pork belly is growing at an alarming rate. Household chefs, restaurants, and gourmet connoisseurs are all experimenting with new ways to prepare this delectable dish.
Our 4 pound fresh skin-on pork belly can be made into a roast, steak, bacon, kabobs, or stir fry for a crispy cracklin’ delight. It’s not difficult to make, and there are a plethora of recipes available online.
Nothing has been done to the NON-GMO and antibiotic-free skin-on pork belly since harvest. There will be no cures, smoking, or anything else. Simply in its natural state.
Fresh Portion of Skin-on Pork Belly – 4 lbs
Whole and sliced bellies are available at my local Costco, which is extremely convenient. I can buy a whole belly if I want to make a slab of homemade bacon. If I’m making a small batch of pork belly burnt ends, I’ll buy the sliced belly.
The fact that I can inspect the packages and ensure that I am getting plenty of meat and not just a pile of fat is a huge advantage of purchasing the sliced belly from Costco. The major disadvantage of purchasing at Costco is that you are dealing with factory farmed meat from pigs who most likely did not have a happy life.
If you don’t have a Costco nearby or don’t want to buy factory farmed meat, there are a few online options for you.
Pork Belly (Skin-On)
Pork Belly is the flesh that runs around the pig’s “belly” and surrounds the stomach. It’s NOT your stomach. It is a single long cut of meat with a lot of fat mixed in, which is why it is prized for curing and turning into bacon or pancetta. This is where BACON derives its name. What do you think?
There are numerous ways to prepare it, but braising may be the most popular.
This item MAY BE SHIPPED FROZEN. Concerned? You ought not to be.
What’s better: fresh or frozen?
How to Thaw Frozen Meat (NOT in the microwave)
The new fresh is vacuum sealed!! (It can also be re-frozen)
I am a huge fan of the Porter Road crew. Everything that is wrong with the commercial meat industry has been fixed in their shop.
Porter Road is based in Nashville and only purchases animals from Tennessee and Kentucky farmers. These are small farmers who care for their animals in a humane manner. Porter Road sells pork bellies from pigs that were raised in a pasture rather than confined in a metal crate. This is a choice between small farmers raising animals outside in the sun and large corporations and inhumane factory farms.
I’m not sure how much shipping to your house will cost, but shipping to Baton Rouge has only cost me $5.
Porter Road sells uncured bellies in the 3 pound range that are not skinned. Porter Road works with so many small farmers that it is impossible to know which breed of pig the meat will come from.
The only drawback to purchasing from Porter Road is that it is a small shop that has been known to run out of specialty cuts. Snake River Farms is another source of bellies if Porter Road is out of stock. (This is an affiliate link.)
Snake River Farms’ bellies are sourced from a premium breed of pig (Berkshire), which is also raised on small family farms. Berkshire hogs are famous for having more fat and flavor than the bland supermarket pork produced by most commercial farms.
These bellies are uncured, skinless, and weigh 5-6 pounds.
Snake River Farms Kurobuta pork belly is full of flavor and has a melt-in-your-mouth texture. To develop a meltingly delicious tenderness, our pork belly is best prepared using a low temperature, slow cook technique like braising or oven roasting. A final sear will leave you with a beautiful brown finish that is crisp and addictive.
All of our pork products are skin-off and cannot be ordered with skin-on. Each belly weighs approximately 7 pounds. Because our pork belly is a natural product, weights can vary by up to 0.5 pounds.
Heritage Foods is similar to Porter Road, but on a larger scale and with a larger mission. Heritage Foods is committed to fighting the industrial meat factory farm industry and saving as many heritage breeds of animals as possible from extinction.
I’m not going to get on a soapbox and preach to you, but you can learn more about why this meat is so important by clicking here.
Heritage Farms, in addition to being a fantastic company with a fantastic mission, has the best selection of pork belly that I have seen. You can get a belly from a heritage pork breed (Berkshire or Red Wattle) in sizes ranging from 6 to 14 pounds, with or without the skin.
PORK BELLY — Red Wattle or Berkshire
$52.00 – 4 pound
Select your desired weight.
Humanely raised on pasture with no antibiotics
Heritage pork is raised by independent family farmers and has more marbling, resulting in more tender and juicy meat.
Pork bellies are prized for their robust flavor and opulent fat. Though traditionally used to make bacon, pork bellies have found a home in a culinary scene that prioritizes fresh ingredients. Bellies are insanely rich and satisfying, which is why barbecue pit masters and fine-dining chefs both adore them.
Nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth — when it comes to great pork. Each breed has a distinct, nuanced flavor and comes from a different culinary tradition.
Cheshire Pork is a North Carolina-based family-owned business that specializes in producing pork from a single heritage breed of pig, the Cheshire White. This breed is distinguished by its richer flavor and rose-colored meat.
Cheshire Pork sells belly as well as a variety of other interesting cuts. Check out my recipe for The World’s Most Interesting Pork Chop!
When you purchase a belly from Cheshire Pork, you will receive a 9-10 pound slab with the option of leaving the skin on or off.
$94.99 – $99.99
Cheshire Pork Bellies are our most popular cut for two reasons: the high oleic acid content of the fat, which allows for a firm texture and silky mouthfeel. The skin, or rind, is removed, and the belly is cut to at least 19 inches in length. Their notoriety is well-deserved, as the finished product is unlike any other pork on the market.
slab weighing 10 to 13 pounds
The Most Interesting Pork Chop In The World
I had heard great things about Cheshire Pork’s products and decided to give them a try. Cheshire Pork, based in Goldsboro, North Carolina, sells heritage breed pig products with a lot of fat and flavor.
The fact that these guys are official purveyors of pork products to the James Beard Foundation says a lot about the quality of meat they offer.
It didn’t take me long to decide what I wanted to order. They have the usual suspects such as pork chops, bacon, and sausage, but they also have something special.
The Kan Kan Chop is a type of chop.
Simply put, the Kan Kan Chop is the most intriguing pork chop in the world. This cut is far more than just a pork chop. This cut combines the chop, belly, rib, loin, and skin into a single massive piece of meat.
According to the folks at Cheshire Pork, the Kan Kan is a Puerto Rican cut. Each of these chops (I purchased a package of six) was enormous and a joy to prepare.
On these guys, I kept the cooking process simple.
I brined the chops overnight, then rubbed them with a dry rub and smoked them at 225 degrees Fahrenheit with hickory until they reached an internal temperature of 135 degrees Fahrenheit.
When the chops reached 135°F, I transferred them to a scorching hot griddle to finish them and create a nice crust.
The aroma of sizzling pork fat on the griddle was irresistible.
The chops were beautiful and a perfect 145F after about 10 minutes on the griddle.
After the first bite, it was clear that this chop came from a different animal than what you’d find at your local grocery store.
The flavor was rich, deep, and fatty…juices ran down my chin.
It was a treat to have so many different pig parts in one cut. Discovering the meat between the rib bones felt like a treasure hunt.
If you are looking for something new to try, I recommend Cheshire Pork. They have excellent cuts from excellent pigs.
- Make sure you ask about the estimated delivery date when ordering this product because it has to arrive in a maximum of 3-4 days to your home to ensure it is still fresh. (thepricer.org)
- According to this pricing sheet, they were charging $9 per pound for smoked bacon end pieces. (howmuchisit.org)
- If you have thin areas, they are likely to burn during the first 30 minutes of roasting at 450˚F. (pinchandswirl.com)
- Wholesale prices of pork bellies surged to over $200 per hundredweight in July after starting the year at roughly $116, caused by stronger-than-expected consumer demand and tight supply, according to government data and industry watchers.
- Wholesale U.S. pork belly prices hit their highest ever of $227.54 per cwt (or $2.28 per pound) on July 26, before sinking to the lowest for the year on Friday, to $101.63 per cwt, according to U.S. Department of Agriculture data.
- The average August retail bacon price reached an all-time peak of $6.24 per pound, up 7.3 percent from July and 14.5 percent higher than the year-ago period, according to USDA retail price data released this week.
- That, in turn, has sent wholesale pork belly prices falling about 50 percent in the past few weeks, said Steve Meyer, a pork analyst at Indiana-based EMI Analytics. (reuters.com)
- The primal composite value for pork loins, butts, picnics, ribs and hams were each higher than on Feb. 21, 2019, but primal bellies were 35% lower, year-over-year.
- Granted, the amount of pork bellies in cold storage at the end of 2019, 68 million pounds, was up 61% from a year ago to the highest level since May of 2016.
- Friday’s pork belly price was only 105.7% of the cutout value. (nationalhogfarmer.com)