Pork Belly Burnt Ends – 2 lbs.

Born of Texas BBQ tradition, where pork belly meets oak and hickory smoke, Meat Savage takes the burnt end into spicy-sweet territory. Slow-smoked until the marbled belly turns crisp-edged and melt-in-your-mouth tender, each two-pound batch of bite-sized morsels is lacquered in housemade jalapeño jam that caramelizes into a sweet-heat glaze. It’s the smoky-rich, bold-flavored cut that pushes burnt ends past brisket convention – proof that Meat Savage builds its catalog on unexpected pairings and slow-smoked craft.

MORE DETAILS

This package serves 4-6 people and includes

• Pork Belly Burnt Ends topped with Jalapeño Jam (2 lbs.)

INSTRUCTIONS / STORAGE

• Meat Savage ships Monday through Friday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight

• Items ship frozen with ice packs, may thaw in transit.
• Upon arrival, store in the refrigerator for 24 hours to let meat thaw naturally.
• If planning to consume on the same day as delivery, thaw meat on the counter at room temperature for at least 4-6 hours.
• Items can be stored for up to 7 days in the refrigerator or up to 2 months in the freezer.
• Refrigerate after opening.

To Serve

• Meats arrive vacuum sealed in food grade cooking bags suitable for hot water.
• After completely thawed, submerse vacuum sealed bag of meat in a pot of simmering (not boiling) water.
• Heat until the meat reaches an internal temperature of 165°F.
• Watch meat carefully to prevent overcooking.
• Remove bag from water with tongs and cut bag to release contents. Caution: meat and juices will be hot!

Ingredients

• Pork Belly Burnt Ends – Pork, Salt, Pepper, Garlic Powder, Garlic Salt.
• Jalapeño Jam – Fruit Pectin, Red Bell Pepper, Green Bell Pepper, Jalapeños, White Vinegar, Salt, Sugar.