The belly of the pig. The forbidden meat. The magical beast who births bacon, sausage, pork chops, procuttio, and ham. The belly of a pig. Thick, crisp, soft, savory, sticky and sweet. All at once. Here you have pork belly two ways. Sage and Salt cured on the left, slow braised in beer until tender soft and pan finished for the perfect crispy skin. Coffee braised on the right, and pan finished for the perfect crispy skin. Served along wild rice and steamed broccoli. These morsels of flavor melt with savory richness in your mouth, leaving your tongue coated with their intensity.
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