The Story
A whole pork belly from Ibaïama — a label-controlled Basque pork produced by just three farms in the Pyrenees, on the border of Spain and France. Ibaïama pigs are 100% born and bred in the Basque Country, raised free-range on mountainsides just a short distance from the Atlantic coast. The combination of mountain pasture, salt air, and a strictly controlled cereal-based diet produces pork with a character that is distinctly different from anything commercially reared: darker in colour, fuller in flavour, and with a melting, unctuous quality to the fat that makes it exceptional for slow-roasting.
The Ibaïama label is governed by an independent body that sets strict husbandry requirements — only farms that can meet them are permitted to use the name. The pigs are fed a cereal-based diet with no GMOs and no antibiotics, and are taken to a maturity weight of 180–220kg, at which point the meat is at its most succulent. The result is a pork belly with a thick, even layer of fat, well-developed meat with genuine depth of flavour, and skin that — when scored, salted, and roasted properly — produces crackling of a quality that is difficult to achieve with standard pork.
This belly arrives skin-on, ready to score and roast.
Producer: Ibaïama, Basque Country (France/Spain border)
Ingredients: Pork (belly, skin-on)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
A whole pork belly from Ibaïama — a label-controlled Basque pork produced by just three farms in the Pyrenees, on the border of Spain and France. Ibaïama pigs are 100% born and bred in the Basque Country, raised free-range on mountainsides just a short distance from the Atlantic coast. The combination of mountain pasture, salt air, and a strictly controlled cereal-based diet produces pork with a character that is distinctly different from anything commercially reared: darker in colour, fuller in flavour, and with a melting, unctuous quality to the fat that makes it exceptional for slow-roasting.
The Ibaïama label is governed by an independent body that sets strict husbandry requirements — only farms that can meet them are permitted to use the name. The pigs are fed a cereal-based diet with no GMOs and no antibiotics, and are taken to a maturity weight of 180–220kg, at which point the meat is at its most succulent. The result is a pork belly with a thick, even layer of fat, well-developed meat with genuine depth of flavour, and skin that — when scored, salted, and roasted properly — produces crackling of a quality that is difficult to achieve with standard pork.
This belly arrives skin-on, ready to score and roast.
Producer: Ibaïama, Basque Country (France/Spain border)
Ingredients: Pork (belly, skin-on)
Storage: Store frozen. Defrost in the refrigerator for 24–36 hours before cooking. Once defrosted, use within 2 days
