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Nov 24, 2006 02:40 PM


No joke, need to find consistent source for pork bellies,preferably from artisan pig farmers.

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        1. re: formerlyfingers

          The prettiest little city in America.Savannah Georgia

          1. re: Tomatokid

            Full Course Strategies Inc. Edmonton, Alberta Phone: 780-413-9266
            Contact: Lori Menshik
            Fax: 780-414-6274 [email]

            Products Available: Bison, Elk, Beef, Pork, Lamb/sheep, Signup 2005, Signup 2006
            Locally produced meats, pork, bison, elk, wild turkey, pheasants, berries, specailty sausages, and grains, wild boar, natural Alberta beef, rabbit, free range chickens, Alberta lamb.

            This is who I buy my bellies from....Pembina Valley organic pigs, mmmmmmmmmm. The best bellies I have encountered. She will ship to you I imagine, but you'll have to pay the Fedex charges. We are in Canada, so I don't know if the border will pose a problem. Worth a try I figure.

            The link won't work to email, BTW. I just copied and pasted the info off a website link. Let me know.

            1. re: formerlyfingers

              THANK YOU very much, My customer was very pleased with the response. i sell produce in Savannah GA; My customers enjoy a former chefs sense of urgency and enthusiasm, i find the unfindable...

              1. re: Tomatokid

                Glad to help. Did your customer get their hands on this product? If so, can you let me know how they liked it?

                1. re: formerlyfingers

                  Finger, my customer is supposed to get it in by this weekend, he didn't say from where, i'll see him this afternoon and let ya know...

                  1. re: Tomatokid

                    I spoke with my source this morning for my own needs and asked her if she had received an order from the US. She said no. I was mildly disappointed because the product really is that good. Also, I asked about her ability to ship across the border and she advised that the pork products are okay, because they are butchered in a federally inspected meat shop. Other products ie. bison, elk, would not be released out of our border for that reason. Please try to encourage your customer to try the pork belly out from Full Course Strategies....splendid company they are and some of the best customer service I have encountered. Bye for now.

        2. The last time I ordered something in a restaurant that had "pork belly" it was a chunk of something that was mostly fat that was sortof like salt pork. Why would anyone eat this??? I like to use salt pork to flavor baked beans, but to eat it alone????

          2 Replies
          1. re: emilief

            Pork belly is a very unique textural sensation, with alternating layers of collagen rich fat and (when cooked properly) very tender meat. It is the same cut used to make bacon, sometimes even called "fresh bacon" or pork breast. It's not exactly the best choice for people who don't love meat, or who are careful about fatty foods, however it is an extremely versatile, texturally contrasting piece of food heaven when prepared skillfully and properly. Fatty, yes, divine, yes. Salty? Only if the chef makes it so; it doesn't come off the pig salty. A little fleur de sel or sel gris at the end.....a must.

            1. re: emilief

              I had it for the first time ever last month, and was utterly enchanted. Oh, yes, it was mostly fat, but that fat was a sublime, rich, decadent, sensual food experience. It was braised, in Asian flavors. I think it may haunt me for a very long time, it's way way up there on my list of most wonderful things I've put in my mouth!

            2. go to a nice korean restaurant and order the pork belly. amazing...