Suggestions on where to get quality pork belly in Toronto
Seems like everywhere I turn there are recipes for pork belly this and that. I saw http://blog.ruhlman.com/ruhlmancom/20... and realized I needed to get in on this trend.
Does anyone have any suggestions or experiences to share on buying pork belly? I've asked at a handful of butchers and they didn't have it at the time, but I can't recall which I've already tried.
This is a commodity in any busy Asian store with a meat counter.
I bought a good piece for $5 at Soon Lee in lower Scarboro last week. It was fresh, and made a delicious crispy roast for dipping.
ed to add: This was the first one I have roasted without any seasoning. The flavor and texture is good enough on its own, served with a sauce and rice.
629 Markham Rd, Toronto, ON M1J, CA
For inexpensive pork belly, around $2-$3 per pound, the asian grocery stores are a good bet. You can get them readily at T&T, for example. It's standard pork, and I've used it plenty of times to make homemade bacon and pancetta.
If you want higher end, "heritage pork", Fiesta Farms, Cumbrae's or a few others will be able to order it in if they don't have it already. Cost will be considerably higher. Berkshire pork belly, for example, will be about $6-$8 per pound. I'm getting some in a few weeks to see if there's a big difference.
Can you link to a CSA with Berkshire? I had no idea.
Regular pork should be fine for pork belly, however, especially if you are just starting to work with it. Virtually all hogs are fatty, juicy, and flavorsome in the belly cuts.
ed: I found a link for Stoddart CSA but no information on pork. What are the prices like? What breeds?
you're totally right, they seem to have taken down the information about their pork. i'm sure that it's "heritage" pork, but now i'm only 90% sure it's berkshire. you can email email@example.com and ask her. she's very nice, but might take a bit to get back to you via email. from the website, here are the breeds they have listed (if you're interested in products other than just pork):
* Ancient White Park Beef
* Muscovy Duck & Eggs
* Chicken and Eggs
* Guinea Fowl
* Romney Lamb
they axed the rabbit and fowl this past year, but hope to get it back online next year.
for price, i believe that i paid the same amount that's listed on the site (which is fairly poorly designed, i think), something like $425 for 6 months of 10lbs/month grass fed. and i get eggs through them too, which are the best eggs i've ever had (i go for chicken, not duck, but that's just me).
other than my trouble staying in and eating all the meat (i still have lots of meat in the freezer), i love it and i've been suggesting it to my friends.
I was looking for pork Bellies at my local butcher, Royal Beef on the Danforth, and they said that they typically don't carry it and I had to order a full pork belly, maybe even a full case of pork bellies. That was a lot of pancetta for my small fridge so I am looking to T&T.
Grand Gourmand, let us know how it goes. I am interested to hear how you are doing with your curing.
Go to T&T, you can buy a smaller amount. There will be a bit of side rib attached, which can be removed and used for something else. I've used these bellies on a few occasions for bacon and for pancetta. In both cases, amazing results. Pancetta is more approachable, if you don't have a smoker to make bacon (which isn't absolutely necessary but helps). And it's pretty resilient to less than ideal conditions. If you have a spare bathroom or a cool dark place, you're good to go.
I haven't tried the heritage breeds, but that will change in a month or so, when I make some pancetta from Berkshire belly.
Not quite the same thing, but Weston Foods usually has smoked pork belly, which makes an awesome pork and beans from scratch.