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Berkshire pork belly (Quebec)

1000 g

Quebec Berkshire pork belly

For foodies, epicureans and connoisseurs who like to take their time in order to do things right, we present you with a brand new challenge! Pork belly is widely known as bacon, the same bacon that you can find in many different types of cuisine. And yet, pork belly is so much more. As you may guess it is located on the belly of the pig and can be turned into ribs, lard, a braisé, and of course that famous bacon that everyone loves so much. The secret of preparing pork belly is...time. First, it is important to brine this fatty meat for several hours, so that it can absorb all the flavors and aromas it deserves. As to the cooking, a low temperature is preferable as it will preserve the collagen and allow the fat to become gentle and tender. Once cooked, let the meat cool down before integrating into a recipe of your choice.


Berkshire pork is a very different breed of pork than the ones usually found on the market. This breed of pork is above all chosen for its marbled flesh and the higher pH level which makes its meat darker, more flavourful and more tender than the conventional pork such as the Duroc and the Yorkshire.

We choose to work with farmers that raise their pork on free-range pasture, without growth hormones or antibiotics and with as little stress as possible. This breeding practice focused on respect for the animal's well-being allows for optimal meat quality while promoting sustainability.

Cooking tip

Cooking time : 4h to 5h at 250ºF

It is recommended to brine the pork belly 24 hours or to coat it with a spice mixture before cooking.

Preheat the oven to 250ºF.
Score the skin.
Coat the pork belly with a spice mixture of your choice.
Place on a baking sheet lined with parchment paper.
Bake for 4,5 to 5 hours until the meat is tender and the skin is crisp.
Add to your favorite recipes.

Ingredients and allergens

Berkshire pork

Additional information

Rating :
Curing : jours
Quantity :
Origin :
Race :
Portion(s) : 3 to 4
Condition :