Pork belly is a fabulously fatty and flavorful cut of meat that spans cuisines worldwide. But what is this cut actually called when you see it at the grocery store? The name for pork belly can vary depending on cultural traditions and curing methods. This guide will explore the different names you may encounter for fresh and cured pork belly.
Pork belly comes from the underside of a pig and includes a generous layer of fat and skin This cut comes from the belly primal which runs from the sternum to hips
Pork belly has a high fat ratio, ranging from 30-60% fat depending on the diet and breed of the pig. This makes the meat incredibly moist, tender and full of rich pork flavor when cooked properly.
The ample fat also lends itself perfectly to curing and smoking to make bacon. Around 70% of pork belly produced in the U.S. goes towards bacon production.
Knowing the different potential names for fresh versus cured pork belly helps you identify and purchase the right type for your recipes.
Fresh Pork Belly Names
In its fresh unprocessed form, pork belly is simply called “pork belly” in most grocery stores. However, here are some other common labels you may encounter:
- Fresh pork side
- Pork side meat
- Side pork
- Pork side fat
- Pork flank
The term “side” refers to the belly being from the pig’s side or underside. Fresh pork belly is sometimes found with the skin removed and squared off for more uniform portioning.
While increasingly available, fresh pork belly is still less common than cured belly in many American supermarkets. Check at butcher counters or Asian groceries for the best selection.
Cured Pork Belly Names
When cured, smoked and/or otherwise processed, pork belly takes on different monikers:
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Bacon – The most popular cured pork belly product. Pork belly is cured, smoked, and sliced to make bacon.
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Pancetta – An Italian specialty of pork belly cured with salt, spices and sometimes smoke, but not smoked like bacon.
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Salt pork – Pork belly cured in salt, sometimes smoked. Adds flavor when cooked into dishes.
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Lardons – Small cubes of pork belly or salt pork used for flavoring.
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Ventresca – Specifically the higher quality belly meat near the loin cured into Italian ventresca or Spanish panceta.
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Buckboard bacon – A bacon style made from the pork shoulder rather than belly.
As you can see, bacon, pancetta and similar cured pork belly products dominate the market in America versus fresh pork belly. They are more frequently used in American cooking.
Why the Different Pork Belly Names?
Pork belly arrives at market in two distinct forms – fresh and cured. The different names stem from processing techniques as well as regional and cultural traditions.
Fresh pork belly is prized in many Asian and Latin cuisines. It brings succulent meat with a rich mouthfeel when the fat is properly rendered.
Cured pork belly is especially popular in America and Europe. Salt and smoke not only preserve the meat but provide the iconic flavor Americans associate with bacon.
Producers use different cuts and curing recipes to make products like pancetta, salt pork or ventresca. Names like bacon and pancetta give consumers reliable indicators of taste.
Understanding the range of pork belly names and options helps you purchase the right type for your desired recipes.
How to Choose Fresh Pork Belly
Follow these helpful tips when selecting fresh pork belly:
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Look for belly that is reddish-pink with streaks of white fat. Avoid any brown or grey hues.
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Seek pork belly with at least 1⁄2 inch layer of fat. Thinner belly can dry out.
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The meat should look moist and sticky, not dried out.
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Check that the belly is free of bones, gristle or holes.
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Opt for belly with the skin on for maximum flavor and moisture.
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If choosing skinless, pick belly with bright, uniform fat coverage.
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Smell should only be mildly porky. Strong odors indicate spoilage.
An ideal pork belly is fresh, fatty, and has no undesirable flaws. Use it soon after purchasing for best quality.
How to Store and Use Fresh Pork Belly
Fresh pork belly is versatile but requires some special handling:
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Keep fresh belly refrigerated and use within 3-5 days of purchasing.
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For longer storage, freeze pork belly up to 6 months well wrapped. Thaw in fridge before using.
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Rinse belly before cooking and pat dry. Trim any dried or discolored meat.
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Cook belly skin-side down to render fat and make skin crispy.
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Braise, roast or grill belly low and slow until fall-apart tender.
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Cut or shred fully cooked pork belly and add to stir-fries, stews, congee, kimchi soup.
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Use leftover braised belly meat for sandwiches, omelets, fried rice and pasta dishes.
With proper selection and handling, fresh pork belly delivers maximum flavor impact for all types of recipes.
Common Questions About Pork Belly
What’s the difference between pork belly and bacon?
Bacon is cured and smoked pork belly. Pork belly is the fresh uncured cut. Both provide rich pork flavor, but bacon has a smokier, saltier taste.
Can you eat pork belly without cooking it?
It’s not recommended to eat raw pork due to health risks from bacteria. Cook fresh pork belly thoroughly to an internal temperature of at least 145°F.
Is pork belly healthy to eat?
In moderation, pork belly can be part of a healthy diet. Focus on leaner cuts and cook using lower fat methods to reduce its high saturated fat content.
What cuisine uses fresh pork belly the most?
Chinese, Korean, and Filipino cuisines are most known for dishes featuring fresh pork belly. It’s also popular in several South American and European food cultures.
What’s the best way to cook fresh pork belly?
Low, slow braising or roasting for 2-3 hours makes pork belly incredibly tender. Grilling and pan frying also work well. Aim for an internal temp of at least 145°F.
Discover the Delights of Pork Belly
From fresh cuts to salty bacon, pork belly offers incredible depth of flavor and versatility. Understand the range of specialty names like pancetta, lardons and ventresca to purchase the right type of cured pork belly. For rich succulent meat, choose fresh belly and braise, roast or grill until fork tender. With this guide’s tips, you can better identify, select and cook delicious pork belly for any cuisine!