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Compart Farms

Duroc Pork Belly

1 belly | est 4.5lbs
$39.99
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Chop Standards

  • Humane Handling
  • Clean Label Ingredients
  • Craft Butchery
  • Traceable
  • Family Owned
  • From the US
  • No Antibiotics or Hormones

Why You'll Love It

Our Skin-On Duroc Pork Belly is a chef-favorite cut known for its rich flavor, silky texture, and incredible versatility. With a perfect balance of creamy fat and succulent meat, it crisps beautifully on the outside while staying tender and juicy inside. The skin-on finish lets you create golden crackling when roasted, or slow-braise the belly for melt-in-your-mouth results.

Sourced from family farms and prized for the superior marbling of Duroc pork, this cut is ideal for roasting, braising, grilling, or curing into homemade bacon. A true showpiece for both everyday cooking and special projects.

Size: 1 belly | est. 4.5lbs

      Specifications
      • Ingredients
        Duroc Pork
      • Allergens
        • None
      • Country of Origin
        USA
      • Condition
        • Frozen
      • Cut
        • Bacon
      • Breed
        Duroc
      • Establishment #
        M-5294 Passaic, NJ

      How to Cook
      • Pan-Sear
      • Oven Roast

      Score the skin, season well, and roast at 450°F for 30 minutes, then 325°F until tender (2–3 hours). Rest before slicing for crispy crackling and juicy meat.

      Diets & Lifestyles
      • Keto
      • High protein
      • Dairy-free
      • Paleo
      • Gluten-free

      Nutritional Facts

      (per 4 oz serving – raw pork belly, skin-on, Duroc)

      Calories: 520
      Total Fat: 53g (82%)
      Saturated Fat: 19g (95%)
      Trans Fat: 0g
      Cholesterol: 70mg (23%)
      Sodium: 75mg (3%)
      Total Carbohydrate: 0g
      Protein: 9g
      Iron: 2%
      Potassium: 125mg (4%)

      Compart Farms duroc pork farm photo

      About Compart Farms

      Compart Family Farms™ is a fourth-generation, family-owned business located in Minnesota. What began as a 4-H project in Nicollet has grown into one of the largest family-run swine genetics businesses in the region. Despite their growth, they’ve remained true to our values—raising hogs with care, fostering long-standing relationships, and staying committed to sustainable farming.

      Since 1949, every Compart Duroc hog has been bred and registered with the National Swine Registry to ensure the highest level of consistency. The family is involved in every step of the process, from breeding and feeding to ensuring that every cut meets our standards.

      Learn More

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      How to Defrost

      • Cook Now

        Thin cuts and small portions can be cooked straight from frozen — no thawing needed.

      • Quick Thaw (<30 min)

        Keep sealed and place in cold water, changing every 30 minutes until thawed.

      • Larger Cuts (1–2 hours)

        Use the cold water method for roasts or bigger pieces to thaw safely and faster.

      • Best Results

        Thaw in the refrigerator 24–48 hours ahead for the best texture and flavor.