Indulge in the rich, succulent flavor of our pasture-raised pork belly, a true delicacy for any meat lover. Raised on open pastures at Wormuth Farm, our pigs forage freely in the forest, enjoying a natural diet that results in unparalleled taste and texture. Whether you’re curing your own bacon, slow-roasting, braising, or exploring international cuisines, our pork belly offers a versatile and gourmet option for your kitchen.

Why Choose Pasture-Raised Pork Belly?

• Superior Flavor The natural diet of our pigs, which includes nuts, roots, and forage from the forest, imparts a deep, rich flavor to the pork belly that you won’t find in conventionally raised pork.
• Perfect Marbling Our pasture-raised pork belly is known for its perfect balance of meat and fat, delivering a tender, melt-in-your-mouth texture that’s ideal for a variety of cooking methods.
• Ethical and Sustainable Farming Raised without antibiotics or hormones, our pigs live in a stress-free environment where they can roam freely and express their natural behaviors. This ethical approach not only benefits the animals but also produces a higher quality, more flavorful product.

Culinary Versatility - From French Lardon to Vietnamese Sandwiches

Our pasture-raised pork belly is not just a treat for American kitchens—it’s a star ingredient in French and Vietnamese cuisine as well:

• French Lardon In French cooking, pork belly is often used to make lardon, small, flavorful strips of pork that are fried to crispy perfection and used to add depth to salads, quiches, and other classic dishes.
• Vietnamese Cooking Pork belly is also a staple in Vietnamese cuisine, where it’s slow-cooked in dishes like Thịt Kho Tàu (caramelized pork belly) or grilled and served with fresh herbs in Bánh Mì sandwiches, delivering a perfect blend of savory, sweet, and umami flavors.

Cooking Tips for the Perfect Pork Belly

• Preparation For the best results, score the skin of the pork belly and season generously with salt, pepper, and your favorite herbs.
• Slow Roasting Slow-roast the pork belly at 275°F (135°C) for several hours until the meat is tender and the skin is crispy.
• Braising Braise the pork belly in a flavorful liquid, such as broth or soy sauce, to enhance its rich taste and create a deliciously moist texture.
• Curing Cure your own bacon at home using our pasture-raised pork belly, and enjoy the satisfaction of creating your own artisan-quality bacon.

Freshness, Shipping, and Satisfaction Guarantee

Our pasture-raised pork belly is expertly butchered and frozen to lock in its freshness. Each cut is shipped directly from our farm in Sussex County, NJ, in insulated packaging to ensure it arrives in peak condition. We offer free shipping on orders over $149.

At Wormuth Farm, we take pride in the quality of our products. If you’re not fully satisfied with your order, we offer a full refund or replacement—your satisfaction is our guarantee.