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Kent Wild Boar Belly Joint 1kg
Regular price
£21.00
Sale price
Regular price
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Wild Boar Belly Joint is naturally lean and protein-rich, with lower cholesterol than conventional pork. This slow-matured, free-range cut is ideal for roasting whole or portioning into steaks.
Roast at 160°C for approximately 25–30 minutes per 500g, plus an additional 20 minutes. For a perfect finish, increase heat to 200°C for the final 10 minutes to crisp the skin. The meat's lean profile benefits from basting during cooking to retain moisture. Let rest for 10–15 minutes after roasting before carving.
Pair with robust flavours: red wine reductions, juniper, rosemary, or mushroom sauces complement the rich, distinctive taste beautifully. Thaw overnight in the refrigerator before preparation. Once thawed, use within 2–3 days for best quality.
Roast at 160°C for approximately 25–30 minutes per 500g, plus an additional 20 minutes. For a perfect finish, increase heat to 200°C for the final 10 minutes to crisp the skin. The meat's lean profile benefits from basting during cooking to retain moisture. Let rest for 10–15 minutes after roasting before carving.
Pair with robust flavours: red wine reductions, juniper, rosemary, or mushroom sauces complement the rich, distinctive taste beautifully. Thaw overnight in the refrigerator before preparation. Once thawed, use within 2–3 days for best quality.
