£8.35
Discover the excellence of Owton’s Bone-In Rind-On Pork Belly. Its rind-on feature guarantees perfect crackling, rich flavours and tender meat. From weekend family gatherings to celebratory events and leisurely barbecue, this pork belly ensures an unforgettable feast that’s sure to impress.
Serves: 4 – 6 people
Our Bone-In Rind-On Pork Belly is a superb choice for indulging in crispy crackling. Whether served alongside creamy mashed potatoes, roasted vegetables, and a hint of apple sauce for a wholesome Sunday meal, enjoyed as a comforting midweek dinner, or incorporated into a refreshing summer salad, this product offers incredible versatility.
Full allergen information is available on request, please contact us
We now offer home delivery across England, Scotland and Wales, with two delivery options available depending on your location. Your delivery method will be confirmed at checkout based on your postcode, but if you need more details before this step, please see our Delivery and Returns or FAQs page.
Browse our wide range of meats, rubs, sauces and selection boxes available online. Minimum order values apply, and delivery is free on qualifying orders.
Depending on your location, your order will be delivered by our own refrigerated vans or via DPD. All orders arrive in chilled insulation boxes to keep your products fresh.
From higher-welfare animals raised on trusted farms to expert butchery and premium cuts, everything is prepared with care so you can enjoy the very best from Owton’s.
Bone-in rind-on pork belly is a rich cut from the pig’s belly, featuring both the bone and rind. Famous for its layers of fat and meat, the meat becomes tender and juicy when slow-cooked, and the rind turns into crispy crackling when roasted, adding a special texture contrast! Perfect for slow roasting or braising, this cut is great for long cooking times to render the fat and release its deep flavours, making it ideal for dishes like crispy pork belly.
Our Bone-In Rind-On Pork Belly (1–1.1kg) is a flavour-packed cut perfect for slow roasting. The bone adds richness, while the rind gives you that all-important crispy crackling. Roast at 220°C for 30 minutes to crisp up the skin, then reduce to 160°C and cook for 2–2.5 hours until tender.
Great served with sticky glaze, Asian spices, or classic roast trimmings. Store chilled or freeze for later. Butcher-quality belly pork, rich, satisfying, and always a crowd-pleaser!
To achieve crispy crackling, score the rind, pat it dry, and rub it generously with sea salt. Roast at a high heat (around 220°C) for the first 30 minutes, then reduce the temperature to 160°C and cook slowly for 2–3 hours until tender.
The bone enhances flavour during cooking and helps retain moisture, while the rind produces crispy crackling. This cut offers a delicious contrast between crunchy skin, juicy fat, and tender meat.
Yes, pork belly is excellent for barbecuing. Start by slow-roasting or pre-cooking it to tenderise the meat, then finish on the grill to crisp up the rind and caramelise the edges for extra flavour.
This cut is incredibly versatile—use it for traditional roasts, Asian-inspired glazed belly slices, slow-cooked stews, or crispy pork tacos. It’s also ideal for making sticky, melt-in-the-mouth pork belly burnt ends.
The Owton family have farmed the land at Chalcroft, Hampshire for over 750 years, and over the last 40 years, Owton’s Traditional Family Butchers has established itself as one of finest online butchers and farm shop proprietors in the UK.
From our headquarters in Chalcroft Farm near Southampton, Owton’s offers award winning meat products online that are available for delivery across the South.
With over 750 years of farming heritage, we know a thing or two about what makes a cut of meat have that distinct Owton’s flavour. What’s better yet, our expert butchers have created a range of recipes and inspiration posts that will get your taste buds tingling in no time!
From hearty winter meals to mastering the grill on a summer’s day, browse our recipes and guides to inspire your inner chef.
