Salt Aged Pork Belly

What can you expect from our Salt Ageing Chamber?

Our Himalayan Salt Ageing Chamber allows for increased flavours to seriously wow customers, without bacterial growth that can often be associated with naturally dry-aged meat.

Whilst naturally dry-aged meats can be aged safely up to 40 days or so, Salt Ageing not only breaks through that barrier but also delivers a beautifully intense flavour.

Find out more here about the Udale Himalayan Salt Chamber.

  • @thestaffcanteen

    Udale Salt Aged Pork Belly with Butter Fried Potato and Charred Roscoff Onion @bullandbearmcr

  • @jdogchef

    Salt Aged Pork Belly with Black Cabbage, Sweet Onions and Italian Cheese & Truffle Mash @ handfmarlow

  • @cheftomkerridge

    Just the best! Salt aged pork belly.

  • @jdogchef

    Salt Aged Pork Belly with Black Cabbage, Sweet Onions and Italian Cheese & Truffle Mash @ handfmarlow

  • @tomaikens

    The Gozney getting its first proper outing with a delicious piece of aged pork belly by the very talented Udale Speciality Foods

  • @satty_the_chef

    Sticky BBQ Pork Cheek, Celeriac mousse, apple, pistachio and nasturtium.