Villa Klehr Farm's pasture-raised pork belly is free from hormones and antibiotics, and may just prove to be your favorite new culinary adventure. Pork belly is best when handled with patience - no quick-cooking for this cut. Cure it for bacon, or slow cook then sear for a restaurant-quality meat main.

As the name tells you, pork belly is from the belly of the pig. Pork belly will have three components, each offering their own important contribution to the cut. When cooked properly, these three components sing in perfect harmony to create a flavorful, tender bite of meat. First is a thin layer of skin - an absolute delight when seared to crisp in the final steps of cooking. Next you have streaks of red and pink meat - the bulk of the chew and texture of the pork. Finally, there's the fat, which houses so much of the pork's flavor and, when cooked slowly, renders into a perfectly silky bite. Pork belly is always best roasted low and slow and finished over high heat to sear, cured to make bacon, or braised for hours in flavorful liquids. For some great tips for cooking with pork belly, and a simple recipe to get you started, read this article from Great British Chefs.