Oxford Sandy & Black Pork Belly Slab

Rich, Succulent & Ultimate Crispy Crackling

The ultimate comfort-food roast, our Oxford Sandy & Black Pork Belly Slab is supplied whole and deeply layered with natural fat that self-bastes the meat as it slow-roasts. Raised outdoors on our smallholding at a natural pace, our pedigree pigs develop incredible depth of flavor and rich marbling that creates an unbelievably juicy result every time.

Whether you’re going for a traditional slow Sunday roast with apple sauce, sticky Asian-style glazed pork belly, or crispy crackling slices, this cut is a guaranteed crowd-pleaser.

Why Frozen? Farm Fresh Quality, Direct to You

Because we raise our pedigree pigs in small, natural batches, our meat is frozen on the day of butchery and vacuum-sealed at peak quality. This locks in tenderness, moisture, and flavor—ensuring you get farm-fresh quality delivered straight to your door, ready to thaw or place in your freezer.

FRESH MEAT AVAILABILITY:

We offer fresh pork directly following our scheduled butchery weeks. Select the “Fresh” variation above (when in stock) to order, or follow our social media channels to get notified when we have stock available!

• Facebook: https://www.facebook.com/11oaksfarm/

• Instagram: https://www.instagram.com/11oaks_/

Why You’ll Love It

• Whole Slab Cut: Perfect for slow-roasting whole or slicing down at home into thick, custom belly steaks.

• Ultimate Crackling: Skin that puffs up into incredibly crunchy, golden crackling.

• Melt-in-Your-Mouth Texture: Deeply marbled meat that stays unbelievably tender during slow roasting.

• 100% High Welfare: Born and raised outdoors on our smallholding with space to roam and forage naturally.

Cooking & Storage Recommendations

• Best Cooking Method: Dry the skin thoroughly with kitchen paper, score and rub generously with sea salt. Roast at 220°C for 25–30 minutes until the skin bubbles and cracks, then drop the oven temperature to 150°C and slow-roast for 2 to 2.5 hours until tender.

• Storage: Keep frozen until ready to use. Defrost thoroughly in the fridge before cooking. Do not refreeze once thawed.