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Opening Times:

Monday - Friday 7am - 5pm

Saturday  7am - 4.30pm

Sunday - Closed

Telephone 01937 582063


Traditional Family Butchers

Roast Belly of Pork

Thick end of the belly

Fresh Thyme Leaves

Salt & Freshly ground black pepper

Score the skin of the belly with a sharp knife and rub with salt, pepper & fresh thyme leaves.

Roast in a hot oven (220°C) for 30 minutes, then turn the oven down to 180°C and cook for a further hour, or until the juices run clear when the meat is pierced with a

skewer.  If the crackling is too soft turn up the heat again and check every few minutes until it is golden brown.

To serve remove the crackling from the pork before carving the joint into thick slices. Serve each person a hearty slice of pork and a piece of crackling.  Serve with potatoes,

Seasonal vegetables and apple sauce.