Dry cured pork belly, flat or rolled, with pepper, thyme and juniper.
A whole pork belly is deboned and has the skin removed, before it is cured with salt, juniper, pepper, wild thyme and sugar. Then rolled and bound tight, and left to dry and mature for 4-12 months. This complex and beautiful product is extremely versatile. With its spiralling layers of fat and meat it is a joy to just look at and serve on its own, where the subtle sweetness of the fat plays with the herby meat, or, it can be cooked and treated like bacon, letting the salt become more present and the fat render. Especially amazing on pizza, placed on after cooking, to let the fat slightly melt and the flavour bloom.