From our Sandbach counter
Belly Pork
£5.00
- Feeds 2Based on about 200g per adult
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 500gButcher-cut, so weights vary slightly
Pork belly is a rich, flavourful cut that’s ideal for slow roasting and traditional home cooking. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s a popular choice for a roast dinner or a special meal with crisp crackling.How to cook: For crisp crackling, dry the skin thoroughly and follow a trusted roasting method suited to the size of the joint. Cook the pork thoroughly and allow it to rest before carving.Serving ideas: Pair with roast potatoes, apple sauce, seasonal vegetables or a rich gravy. Slow-cooked pork belly also works well sliced into a hearty meal with greens.For a flavourful pork cut from your local Sandbach butcher, pork belly is a versatile choice for weekend cooking. Check the product label for storage and preparation guidance.
Belly Pork from The Butchers Blade in Sandbach. Make this the starting point for a shared lunch, family dinner or a table with planned leftovers. Choosing a roasting cut is about more than the headline weight: the number of guests, bone and preparation all affect how it fits your meal. Check the product information before deciding on the selected size.
Choosing for your meal
Tell Lee how many people you are feeding and whether you want another meal from the leftovers. Confirm whether your chosen item is bone-in, boneless, rolled or stuffed if the listing does not say. Check that your roasting tin and oven can accommodate it. Cooking time varies with weight, preparation and appliance, so use the specific instructions rather than a single rule for every roast.
Serving ideas
Roast potatoes, seasonal vegetables and a suitable gravy are a useful starting point. Plan their oven space around the main dish and use resting time to finish the sides where appropriate. Any vegetables, stuffing or accompaniments are separate unless explicitly listed. Follow the label for thorough cooking where required, and plan prompt cooling and refrigeration of leftovers.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Belly Pork
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Proper crackling
Pat the skin bone dry, score it, rub in salt and start in a really hot oven before turning it down. Dry skin is the secret.
What goes with it?
Apple sauce, braised red cabbage and roast potatoes. A Riesling or an apple spritz.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.