Belly slices from herb pork
Cutting and properties of the belly slices
The belly slices , or grilled belly , are located in the rib cage. The cut is well marbled with fat, boneless, but with cartilage and rind. This makes it ideal for pan-frying and grilling.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Abdominal slice core temperature
Generally speaking, the core temperature for each piece is a matter of taste. However, for belly slices, measuring the core temperature doesn't make sense due to their thickness and the desired degree of roasting.
Aus eigenem & Partner Viehbestandabdominal discs
abdominal discs
Juicy, marbled with rind and cartilage – ideal for grilling or quick frying
Regular price
11,99 €
Sale price
11,99 €
Regular price
Unit price
17,13 €
per
kg
Tax included.
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Belly slices from herb pork
Cutting and properties of the belly slices
The belly slices , or grilled belly , are located in the rib cage. The cut is well marbled with fat, boneless, but with cartilage and rind. This makes it ideal for pan-frying and grilling.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm. Home to the first pig hotel in southern Baden since 2019, the pigs enjoy life on straw, have ample space to roam in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced. The older barns are being gradually renovated to meet the high standards of the pig hotel, ensuring the highest animal welfare standards.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
While conventional pork goes through an average of six to seven stages before reaching the consumer, our meat reaches the final consumer after only two stages.
The end result is a top-quality product at fair prices, guaranteeing a secure income not only for the consumer but also for farmers and butchers. Our slaughter requirement is approximately 100 pigs per week, 20 of which come from nearby partner farms.
Abdominal slice core temperature
Generally speaking, the core temperature for each piece is a matter of taste. However, for belly slices, measuring the core temperature doesn't make sense due to their thickness and the desired degree of roasting.
