I bought this a year or so ago and have not seen it in the local club since. Made a great smoked pork belly. Would very much like to see this in my Frederick Maryland store again, especially as smoking season is about to enter full bore. What does one need to do to get this locally?

Pork belly was vac packed and hard to fully see. When I got home and unfolded it it was mostly skin with a huge flap of folded up skin on the end with no meat underneath. When paying by the lb you are paying belly prices for skin. Total useable meat yielded about 1 8 inch section out of a 14 inch belly. Very disappointed.

I bought some pork, and it had red veins—like worms or parasites—in the fatty skin. You should check the store that produces that—go see what kind of products they sell—because I'm not sure if they are parasites. I don't know what those lines are; this is the first time this has happened to me.

Dry cured and smoked turned out great.

Great slab of pork belly for the price.

I dont truly eat pork. But the recipe I saw intrigued me. It was easy to cut and cooked well.

This pork belly it's not recommended for Pork Rinds ! Taste good but not crunchy!

Very good, in fact bought a second one. My husband used You Tube to learn how to bake it.

Good pork product. Worked well for Filipino dishes.

Great Price, taste and quality!