Spanish Iberico Pork - Pork Belly Skin-on

The secret to perfect crackling is moisture-free skin — pat your Iberico pork belly dry and refrigerate uncovered overnight. Dry skin shatters. Wet skin steams.

Slow roast the pork belly with a mix of aromatic herbs and spices, allowing the fat to render and the meat to become tender and flavourful.

Refrigerate opened packs and consume within 14 days. Keep sealed at refrigerator temperature until ready to serve.