Pork belly from herb pig

The pork belly from the herb-cured pig is ideal for roasting or smoking. The cut comes from the breast area of ​​the herb-cured pig. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.

The properties of pork belly

The pork belly is embedded in the rib cage. The cut is well marbled with fat, boneless, but with cartilage and rind. This makes it ideal for roasting or smoking.

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.

Preparing the pork belly

How to prepare pork belly on the grill – in 6 steps

1. Prepare an indirect zone on the grill, ideally around 130°C.
2. Score the rind and season with salt. Season the remaining back to taste.
3. Place the pork belly in the indirect zone and cook until the desired core temperature reaches approximately 5°C.
4. Remove from the grill and heat to 250–300°C. Ideally, use top heat.
5. Return the pork belly to the grill and check regularly to see if the crust has popped.
6. Carve the piece across the grain and serve on warmed plates.

How to prepare pork belly in the oven – in 6 steps

1. Preheat oven to approx. 130 °C.
2. Score the rind and season with salt. Season the rest of the back to taste.
3. Place the pork belly in the oven and cook until the desired core temperature reaches approx. 5°C.
4. Remove from the oven and heat to 250–300°C, ideally using top heat.
5. Return the pork belly to the oven and check regularly to see if the crust has popped.
6. Carve the piece across the grain and serve on warmed plates.

Measuring the core temperature of the pork belly

To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.

Tip: To accurately measure the core, place the probe lengthwise on the piece of meat to determine the required penetration depth. Hold your finger at the location and insert the thermometer lengthwise into the piece up to your finger.

Pork belly core temperature

The core temperature for each cut is a matter of taste. For pork belly, we recommend an internal temperature of 70°C.