Schweinebauch vom Strohschwein Produktfotografie
Goldbraun gebratener Schweinebauch vom Strohschwein
Goldbraun gebratener Schweinebauch vom Strohschwein beim Anschnitt
Schweinebauch vom Strohschwein serviert auf Teller
Schweinebauch vom Strohschwein im Vakuumbeutel wird in den Sous-Vide-Garer gelegt
Schweinebauch vom Strohschwein wird  mit Rub verfeinert
Goldbraun gebratener Schweinebauch vom Strohschwein
Goldbraun gebratener Schweinebauch vom Strohschwein beim Anschnitt

Pork belly

from the Austrian straw pig


ca. 2 kg (16.45 € / kg)

Ready for shipping. Delivery time: 1 working day

Pork belly single ribbed, rind-on, with softbone is incredibly versatile and is not only suitable as a whole roast. It also makes a great addition to hearty stews, as horseradish or marinated on a skewer as a barbecue torch. For those who like to cook Asian food, this is also the perfect choice.

1 Piece


Weighed to the gram

Order by Monday, 25.09.2023 05:30 o'clock and you will likely receive your delivery on Tuesday, 26.09.2023.
Buying meat is a matter of trust. If you have any questions about the product, please don't hesitate to contact me by phone. I look forward to meeting you, your meat sommelier Sebastian.
Product number: FM102001.2

Meat knowledge

The Pork belly single ribbed, rind-on, with softbone is taken from the back of the rib cage. It is streaked with fat and may also have ribs. The pork belly, with the rind cut into it, makes a hearty roast.

Its fat is an important flavour carrier. The belly is divided into the front (brisket), the middle and the back. In the USA it is known as Belly of Pork, in Bavaria as Wammerl.

Undoubtedly the fattiest piece of pork - the Pork belly single ribbed, rind-on, with softbone. And this is exactly where the taste is at home. We all know that fat is the number one flavour carrier, so it's no wonder that pork belly has such a strong flavour of its own.

Subdivision of the pork belly

Normally, a pork belly is divided into three parts: The upper third, which is also lower in fat, is called the ladder or rib. Since the bones are a little closer together here, there is very little but delicious meat in between.

Pork belly single ribbed, rind-on, with softbone, as we know it, is obtained from the front part of the lower two-thirds. The meat is clearly fattier and has a fat content of up to 30 %.

Its shape is almost uniformly rectangular and the meat has a long fibrous structure. The rear part is also called the belly flank. This is mainly used to produce sausages.

In the pan


Zum Schmoren

Sous-vide cooking

We recommend one kilogram of pork belly for three to four people.

Cows image

Pigs are extremely intelligent and clean animals. Therefore, species-appropriate and caring rearing is the be-all and end-all for us.

A requirement that is also noticeable in the taste. If you compare pigs from factory farms, for example, one thing is immediately clear: due to the permanent stress, the meat is much firmer, loses a lot of water during roasting and has hardly any flavour of its own.

For us at Fitmeat, this kind of rearing is out of the question for many reasons. We fight for animal welfare and the appreciation of meat products and strictly distance ourselves from immoral factory farming.

After the careful and stress-free individual slaughter of the pigs, our butchers leave the straw pigs to mature on the bone for a few days. The result is juicy and tender pieces of pork with a wonderful aroma.

Item number FM102001.2
Breed Noble pig/landrace x Pietrain
Born in Austria
Raised in Austria
Slaughtered in Austria
Cut in Austria
Feeding Farm-grown vegetable feeds such as barley, wheat, rape, beans, peas and maize. Non-GMO donauja from regional cultivation serves as a source of protein, as well as minerals and vitamins.
Meat maturation 5-10 days
Shelf life at 0-4°C 6-10 days
Shelf life at -18°C 180 days
Hygiene advice Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
Storage advice (Fresh) Store refrigerated at 0 °C to +4 °C.
Storage advice (deep-frozen) *** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.


  • Fresh meat, no frozen goods
  • Meat from small farmers in Austria
  • Aged and finished by our traditional butcher
  • Billing by the gram
  • Recyclable packaging
  • Ready to ship in under 24h

Accepted payment methods

Secure shopping at Fitmeat

Packaging and delivery

Your order will be delivered directly to your home by our partner shipping companies. During your order, you can also specify a desired date for your delivery. Thanks to sustainable packaging and specially developed insulation, your meat stays wonderfully fresh and is perfectly cooled with reusable cold packs.

Of course, you can track your order at any time via our tracking portal and view the delivery status. If you are not at home on the desired date, you can simply enter an alternative delivery address or give a drop-off authorisation.

Our express delivery guarantees safe delivery within 24 hours.

  1. At Fitmeat, you only get premium meat of the best quality from selected small farmers in Austria.
  2. Our experienced master butchers are pioneers in meat refinement and maturation. At Fitmeat, you get perfectly matured meat that has never been frozen.
  3. With meat from Fitmeat, you experience sustainable meat enjoyment of a special kind, because quality goes beyond the plate with us.
  4. With meat from Fitmeat you support Austrian agriculture. Because the value chain remains one hundred percent in Austria.
  5. What you see is what you get: Whether it's the marvellous marbling of our steaks or the beautiful pastures of our farmers - all the pictures on our website are 100% authentic and taken by us on location. After all, the eye eats with you, doesn't it?

Pork belly


ca. 2 kg (16.45 € / kg)
1 Piece