Description
The Middle White is a breed that nearly disappeared. We’ve kept it going at Huntsham for over three decades, and the belly is the cut that shows most clearly why.
The fat in a Middle White is different — sweeter and more finely distributed than in a commercial pig — and belly is where that fat matters most. Cooked low and slow, it renders into something close to silk. The skin, properly scored and salted, becomes crackling you’ll remember.
Score the skin generously. Season with salt the night before if you have the time. Roast low for several hours, then finish hot. Serve it as a centrepiece or pull it apart at the table.
