Pork belly has become a trendy item on restaurant menus, rediscovered by chefs for its incredible flavor and versatility. Its 48% fat content isn't a curse, but a blessing, making it rich and delicious.
Breeders have increasingly bred pigs to be leaner due to market demand, resulting in less flavorful cuts like the now-dry pork loin and pork chops, avoiding the delicious marbling found in fattier options.
Collection
[
|
...
]