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Old 07.04.2021, 13:58
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Re: Pork belly with skin

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Are they pricey? I want Swiss pork belly.
Reasonable for Switzerland I think!

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However, the Swiss one at least comes as a massive 4kg piece, which may be excessive for one meal. I barbecued it for 4 adults and had plenty of left overs for days.

I barbecued a more manageable 2kg piece from Aligro on Good Friday and we used the leftovers for Ramen. Not sure if there is an Aligro near Basel though.

O/T the burgers, fire-burgers (actually very spicy) and sausages are excellent from Meat4you. In fact everything Ive had from there (brisket, pork shoulder, dry aged ribeye, wagyu ribeye, tri-tip) has been consistently good.
Depends what's being done with the meat. I sometimes use pork belly for Carnitas in which case you can just cook the lot and freeze what's left of the finished product (where Carnitas are concerned, not a lot )
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  #22  
Old 07.04.2021, 14:25
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Re: Pork belly with skin

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OP, I think what you're looking for is Schweins-Brust. I get mine from the butcher though from time to time I see this in Coop.
No, that's chest, not belly. But the butcher-department-person suggested the same thing today.
I went to a Migros with sales counter today and asked for pork belly. I have to order it! But at least that means it is available.

He showed me the pork-chest, which was available in the wrapped-up section and I'll try it out now.
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  #23  
Old 07.04.2021, 18:21
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Re: Pork belly with skin

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Before coming to Switzerland I'd agree with 4 kg being too much since you can shop more tomorrow. After a few years here...there's no such thing as too much meat. Cut it in half and freeze it. You never know when it's available again and at what price hahaha
My girlfriend made a similar joke haha
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Old 08.04.2021, 16:34
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Re: Pork belly with skin

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Which is fine if it doesn‘t come frozen already.

Awaits Tom regaling of us with stories of using a chain saw to cut a frozen cow in half before storing it in the meat locker he build in his rustico for CHF 2.50.
Freezing cow - what on god's good earth are you talking about?

Just so you know:
Tom invented the Texas Chainsaw Massacre. Even he needs some practice every once in a while.
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