Meat

Centre

Centre belly is the most even middle of the side—consistent fat-to-meat layering ideal for neat bacon rashers, rolled pancetta, and restaurant roast portions. Thickness is more uniform than the tapering ends, so curing and rendering behave predictably from edge to edge. Cure for bacon with balanced salt and sugar; score rind carefully for crackling roasts; cut thick for kakuni-style braises. Render patiently so fat softens without melting the meat dry. Choose centre belly when presentation slices matter more than thrift end pieces.