"A centrepiece of authentic cuisine, this plain bacon, generously marbled, reveals a melt-in-your-mouth texture and a pure taste of finely selected pork."
Livraison Offerte
Dès 125€ d'achat
Chaîne du Froid
Fraîcheur garantie
Qualité Artisanale
Découpe tradition
Plain bacon is a raw and generous cut, taken from the pork belly, offering a perfect balance between silky fat and rosy flesh.
At Allaert Meat, we select these pork bellies with the utmost care to guarantee a dense marbling that will slowly melt during cooking. Whether cut into large lardons for browning in a cast-iron pot or braised whole at low temperature, it releases intense caramelized juices. Its texture becomes melt-in-the-mouth while retaining a slight crispiness on the surface if you sear it at the end of cooking. It is the traditional cut par excellence for flavoring your broths, larding your roasts, or simply enjoying grilled.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Controlled quality
A pork selection chosen for its succulence and rich flavor.
We source our pigs from reputable farms, where diet and well-being are closely monitored. This results in a more flavorful, juicier meat with an ideal texture whether roasted or pan-seared. Our goal is generous meat, never dry, always consistent.
Everything you need to know before you buy
FAQ about Cured pork fat | 500 g
What's the best way to cook a whole piece of plain pork belly?
To get ultra-tender meat, opt for slow oven cooking (braising) at 140°C for 2 to 3 hours. Finish under the grill for 10 minutes to crisp up the rind and caramelize the surface fat.
How to easily cut this bacon into regular lardons?
Place your pork belly in the freezer for about twenty minutes before slicing. The fat will firm up, allowing your knife to create clean and even lardons without crushing the meat.
How long can I keep this plain bacon in the refrigerator?
This fresh bacon keeps best between 0 and 4°C for 3 to 4 days in its original packaging. You can also freeze it whole or already diced into lardons for later use, for up to 3 months.
Which wine to serve with a dish featuring this plain bacon?
The rich fat of bacon calls for red wines with good acidity to cut through the palate. An Alsatian Pinot Noir or a Beaujolais (Gamay) with notes of fresh red fruits will perfectly balance the sweetness of the meat.
Should you blanch plain bacon before using it in a stew?
Unlike salted or smoked bacon, plain bacon does not need to be blanched to remove excess salt. You can sauté it directly from raw to fully enjoy its cooking juices.
What distinguishes superior quality plain bacon?
Good bacon is judged by the firmness of its fat, which should be pure white, and by the beautiful pink color of the meat. The thickness of the belly and the balance between lean and fat guarantee a tender texture after cooking.
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