Whole Duck Frozen (Approx. 2.1 kg.) Pork Belly is the cut

Pork Belly is the cut of meat that remains after the loin and spareribs are removed

to ensure it does not overcook

In the north of Italy they are called Florentines and are cooked on a grill or an open fire

It is a generous steak and easily shared between two hungry meat lovers

Cooked to medium rare perfection this will put a smile on all your guests faces and leave them remembering this dinner for months

Whole Duck Frozen (Approx. 2.1 kg.) Pork Belly is the cutDuck is a seasonal favourite and this 2. 1 kilo duck is the perfect size for the family table. Cooking Instructions Dry the duck skin and season with salt. Roast your duck at 190 C for one hour and twenty minutes. When the skin is golden take the duck out and let it rest before servicing. Or Place it in your smoker at 110 C for two hours. or until the internal temperature is 75 C and remove and rest before serving. Remember it is important to baste