IBAÏAMA PORK BELLY

Ibaïama pigs are 100% born and bred in the Basque country in the North. They reach a maturity weight of 180kg to 220kg when the meat is at its highest succulence.

Controlled by an Independent governing body, they are fed a strict cereal-based diet; they are GMO and antibiotic-free, with a darker colour than usual pork, a full-bodied flavour and an incomparable melting finish.

Raised in the Basque mountains, the pigs roam the mountainside freely just a short distance from the ocean. Only three farms rear this breed of pig, which can adhere to the very strict husbandry requirements that govern the Ibaïama label. On this land full of character, pigs are carefully bred with respect to old traditions.

Here is a step-by-step guide on how to cook pork belly:

1. Preheat a fan oven to 180°C for a 1.5kg piece of pork belly.
2. Remove the pork belly from the packaging, dry it with kitchen paper, and score the skin at 1cm intervals diagonally and crossways to create a diamond pattern.
3. Place the belly skin side down on a bed of salt and leave it for one hour to remove excess moisture for better crackling.
4. Rinse the pork belly under cold water, pat dry, season with salt, and place it in a high-sided roasting tray. Add seasonings, such as our famous 'Trappers Mix' if desired.
5. After one hour, baste the belly with the rendered fat at 20-minute intervals to help the skin crisp up and the meat turn golden.
6. After a total of 2 hours of cooking, turn the temperature up to 220°C for the final 20 minutes.
7. Remove from the oven and let it rest for 10-15 minutes. Place the pork belly skin side down on a chopping board to cut 1cm slices, applying more pressure to slice through the crackling as needed.

IQF Frozen

Origin: France