The French Pork Belly by Metzger

Tasting Notes from the Curator

Sourced from pigs raised in France’s fertile landscapes, the pork belly exhibits a unique flavor profile conferred by its terroir. The flesh is deep and robust, encapsulating a mélange of rustic, earthy tones that fondly remind one of the country’s verdant countrysides. Exposing it to heat reveals its true character, as the fat slowly renders to infuse the meat with a sublime creaminess, elevating its inherent flavors. The exterior, kissed by the very same heat, transforms into an irresistible crackling – a testament to the hours of careful preparation. Its texture is nothing short of exquisite. Every bite sinks into a remarkable succulence, a signature feature that distinguishes the cut as a product of slow-cooking. It melts softly, filling your palate with a savory delight, while the crispy skin offers a contrasting crunch. Each element comes together harmoniously to present a well-balanced profile, making it a gourmet masterpiece.

Pairings & Suggestions

• In the French way: Serve the pork belly as the star of a traditional French Cassoulet, where its flavors would elegantly marry with those of white beans, sausages, and duck confit.
• A worldly fusion: Let it take center stage in a Korean-style Bossam, pairing the succulence of the meat with the refreshing crispness of lettuce and ssamjang.
• Tapas style: Slice the pork belly into thin pieces, toss them onto a hot plate for a quick sear, and serve as simple yet refined tapas, accentuated by a sprinkle of sea salt and smoky paprika.
• Center of the Feast: Roast the pork belly slowly until deeply golden and serve with classic sides like buttered green beans, and a creamy potato gratin.

Storage Instructions

Store the pork belly in a cool, dark place, preferably in the lower sections of the refrigerator. If it comes vacuum-sealed, keep it in its original packaging until ready to use. Once opened, wrap tightly in plastic and use within 4 days. For extended use, it can be tightly wrapped in freezer paper or airtight freezer bags and frozen for up to three months. Thawing should be done in the refrigerator, allowing about 24 hours for it to defrost completely.