Project Description

The belly-gut is the piece at the upper end of the flank, close to the gut of Iberian swine and only chilled for conservation.


Fresh Iberian pork belly is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: small amounts of product are marketed in bags-sacks or plastic containers, large amounts on pallets and in shrunken film. Packing materials are apt for use with food.


Colour and appearance when cut: Pink pale characteristic colour. Homogeneous when cut.

Appearance: Even and homogeneous, with fat streaking.

Texture: Fibrous. The fat layer is easily depressed under pressure from the thumb.



Total aerobic germ count (ufc/g) £ 1 x 105

Sulphite Reducer Clostridia (ufc/g) £ 3 x 10

Escherichia coli count (ufc/g) £ 5 x 10

Staphylococcus aureus count (ufc/g) £ 5 x 10

Identification of Salmonella Absent / 25g

Identification of Listeria monocytogenes Absent / 25g


The following are the stages in the process to obtain fresh pork belly:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and extraction of the meat (belly-gut)
  • Trimming of the belly
  • Chilling/freezing
  • Conservation
  • Packing and shipment


Fresh belly must, as fresh meat, be transported at temperatures between 0 and 7ºC. The temperature for transport of the frozen product is -18ºC.


As fresh meat which has been subject to no treatment whatsoever, the shelf life or commercial life depends on the conditions of its conservation, where maintaining the cold chain at all times plays a fundamental role. It is recommended that fresh pork belly be dealt with in the first seven days following extraction: the shelf life for the frozen product is 24 months.


Iberian pork belly, being a fresh product, requires preparation prior to consumption.

Temperature: Keep at low temperature and store refrigerated until use.

Hygiene: Good handling and hygiene practice in the handling of food for human consumption must be followed and applied at all times.

Light: Fresh Iberian pork belly should preferably not be exposed to sunlight for longer than the time taken to unload.