Pork Belly Burnt Ends – 4 lbs.

Out of Texas BBQ tradition, where oak and hickory smoke defines the craft, Meat Savage takes the brisket-burnt-end ritual and runs it through pork belly instead. Marbled pork belly is slow-smoked until the edges turn crisp and the centers go melt-in-your-mouth tender, then lacquered in a homemade jalapeño jam that caramelizes into sweet heat over every bite-sized piece. It’s the spicy-sweet riff on burnt ends that carries the smoky richness of the original into bolder territory – four pounds of smoke-ringed morsels built for sharing.

MORE DETAILS

This package serves 8-12 people and includes

• Pork Belly Burnt Ends topped with Jalapeño Jam (4 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.