Our Belly Pork Confit is already cooked and can be eaten cold but to get the best from it we recommend that you gently sauté it in a frying pan over a medium heat until warm throughout. The longer you cook it for, the more of the fat will melt, making the product even more delicious. There is no need to add oil or lard to the pan.

As you cook the confit, the tasty juices in which it has been cooked will caramelise into a lovely tasty, gnarly crust. If you like this, then it's best to dice the confit before cooking it so you are maximising the surface area.

Please note, our Belly Pork Confit is lightly cured, so the meat will retain a slight pink colour even when cooked through.