Marinated slices of pork belly
These herb-cured pork belly slices are ideal for quick frying or grilling. This cut comes from the belly of the herb-cured pork and is refined with a paprika marinade for optimal flavor. By raising and slaughtering our own animals, we ensure species-appropriate animal husbandry and directly influence the quality of the meat.
The properties of the abdominal discs
The belly slices , also known as barbecue belly , are located in the pig's ribcage. This cut is well marbled and contains no bones, but cartilage and rind. This makes them ideal for pan-frying and grilling.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm—South Baden's first pig hotel since 2019. Here, the pigs live in an animal welfare barn with ample space and straw floors. The older barns are being gradually modernized to meet the highest animal welfare standards.
Every three weeks, we take in around 240 piglets, which are raised on local grain and corn from our own farm. This slower fattening process, as opposed to the usual fast-feeding, produces particularly high-quality and juicy meat.
Our closed-loop system minimizes the need for antibiotics and reduces susceptibility to disease. While conventional pork often goes through six to seven stages before reaching the consumer, our meat reaches the final consumer after just two.
This philosophy provides a reliable source of income for farmers and butchers and a high-quality product for consumers. Our requirement is approximately 100 pigs per week, 20 of which come from partner farms in the region.
Aus eigenem & Partner ViehbestandMarinated grilled belly
Marinated grilled belly
Paprika-marinated, streaky pork belly slices with herbs – juicy on the grill or pan.
Regular price
6,59 €
Sale price
6,59 €
Regular price
Unit price
16,48 €
per
kg
Tax included.
Shipping calculated at checkout.
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Marinated slices of pork belly
These herb-cured pork belly slices are ideal for quick frying or grilling. This cut comes from the belly of the herb-cured pork and is refined with a paprika marinade for optimal flavor. By raising and slaughtering our own animals, we ensure species-appropriate animal husbandry and directly influence the quality of the meat.
The properties of the abdominal discs
The belly slices , also known as barbecue belly , are located in the pig's ribcage. This cut is well marbled and contains no bones, but cartilage and rind. This makes them ideal for pan-frying and grilling.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, on the Engler family farm—South Baden's first pig hotel since 2019. Here, the pigs live in an animal welfare barn with ample space and straw floors. The older barns are being gradually modernized to meet the highest animal welfare standards.
Every three weeks, we take in around 240 piglets, which are raised on local grain and corn from our own farm. This slower fattening process, as opposed to the usual fast-feeding, produces particularly high-quality and juicy meat.
Our closed-loop system minimizes the need for antibiotics and reduces susceptibility to disease. While conventional pork often goes through six to seven stages before reaching the consumer, our meat reaches the final consumer after just two.
This philosophy provides a reliable source of income for farmers and butchers and a high-quality product for consumers. Our requirement is approximately 100 pigs per week, 20 of which come from partner farms in the region.
