Pork belly is the pig’s rich, fatty underside — the source of bacon, and one of the most prized cuts in kitchens around the world. Layered with fat and meat, it’s built for curing, smoking, and slow roasting into something crisp, unctuous, and deeply savory.
It’s also home to spare ribs, making the belly one of the most versatile — and indulgent — primals on the hog.
Where Does Pork Belly Come From?
The belly is the boneless underside of the pig, running below the loin. It’s almost entirely alternating layers of fat and muscle — exactly what gives bacon and roast belly their signature texture. The rib bones removed from this area become spare ribs.
Popular Cuts from Pork Belly
- Bacon: Belly cured and smoked — the most famous pork product of all.
- Fresh Pork Belly: Uncured, for roasting whole or braising (porchetta, samgyeopsal).
- Spare Ribs: From the belly side of the rib cage; meatier and fattier than baby backs.
- St. Louis Ribs: Spare ribs trimmed into a neat rectangular rack.
- Pancetta: Italian salt-cured belly.
How to Cook Pork Belly
- Curing & Smoking: The path to homemade bacon.
- Slow Roasting: Low heat to render fat, then high heat for crackling.
- Braising: Gentle simmering until silky.
- Smoking Ribs: Spare ribs low and slow until they bend and crack.
Heritage & Pasture-Raised Pork
Belly is where breed really shows: heritage hogs like Berkshire and Mangalitsa produce thick, flavorful belly that makes exceptional bacon and roast. Find farms selling pasture pork by the half or whole hog in our directory, or join the newsletter for the best sources.
Is Pork Belly Right for You?
If you love bacon, ribs, or crackling — or want to try curing your own — the belly is the most exciting primal to cook. A little patience buys huge flavor.
Explore the Cuts
Frequently Asked Questions
What is pork belly?
Pork belly is the rich, fatty underside of the pig — the cut cured into bacon and roasted fresh for crackling dishes like porchetta. Spare ribs also come from it.
Is pork belly the same as bacon?
Bacon is pork belly that has been cured and usually smoked. Fresh, uncured pork belly is the same cut cooked without curing.
How do you cook pork belly?
Slow-roast to render the fat, then raise the heat for crackling; or braise until silky. It is also cured and smoked into bacon.