Pork Belly Prices

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Last Thursday I paid $3.59 for 2-12 lb bellies in Wisconsin
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.  Could believe the price but after being out of my bacon for a month, I had to bite the bullet and fork over the dough!  What was sad was there were pork chops in the butchers case for $2.89 lb.  But like  I said, everybody wants the homemade bacon! 
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  That's what I get for watching this forum!  Store bought just doesn't cut it anymore!
 
I'm curing my first batch of pork bellies.  Never made bacon before.  Been in the fridge for less than one day.  This is an experiment for me I suppose.

I purchased the pork bellies for $2.49 per LB at the Chinese grocery store.  I guess that is the going rate around here. 
 
Just bought a 12+ lb. belly today; my first one. My usual butcher shop wanted $4.49 lb. I went to H-Mart (which is a large Asian grocery store) and got some for $3.98 lb. (on special.) I guess that's the best we can do up here. Geez, I can get store bought bacon for less than that, but I want to try making some on my own.
 
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DON'T DO IT!!  YOU WILL BE SPOILED FOR LIFE!  TRUST ME ON THIS!

But is all reality, it is hard to find better bacon.  I can't wait to smoke mine Tuesday night.
 
Ya.. don't do it..  and if you do, then don't share any of it..hahaha.. I cured some bellies a little over a year ago and we haven't stopped yet.  If you check out the prices of fresh cured bacon at you local Wholefoods or any specialty store it is like 7.99/8.99 a #.  So, even if you pay 3$ for it you are still doing good.
 
I think the biggest problem with storing dry cured bacon in the fridge is that it will continue to dry out and eventually become very tough.  I normally vacu pack and place in the freezer in maybe 1 lb chunks.  I find the bacon doesn't dry out and the flavors continue to come together.   I believe bacon frozen for a month or so taste better the bacon right out ot the smoker.
 
You guys are way out in front! Here I have to pay $12 per kg at retail butcher $9kg if I  go to the chinese outfit a couple of suburbs away. I just paid $18 a kg for free range ,I promised some bacon to my mate who is back here from Singapore .You can take meat out of Australia to Asia .Bacon in Singapore not great. Sydney one hell of an expensive city.
 
I bought some from the Chinese market yesterday.  It was $2.49 a lb the other day but that was a sale price but when I purchased it yesterday it was $2.99 so I missed the great price. I'm American so I am not sure how much per KG that is but I guess I would convert it.  
You guys are way out in front! Here I have to pay $12 per kg at retail butcher $9kg if I  go to the chinese outfit a couple of suburbs away. I just paid $18 a kg for free range ,I promised some bacon to my mate who is back here from Singapore .You can take meat out of Australia to Asia .Bacon in Singapore not great. Sydney one hell of an expensive city.
 
I just discovered the other day, that Cash & Carry carries frozen 12 lb. boxes of rind-on pork belly for $2.12 a pound here. I don't know what the price is around the rest of the country. That'll be where I get it from now on, as soon as I go thru my first experiment. It was a little too smokey, but I'm determined not to waste it. Still have 8 pounds left.
 
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$2.12 is less than I can get it here so I find that to be a good price. 

Did you remove the rind before making it?  I do, well I've only made two, well one and the second is curing now.  I thought I am not gonna eat the rind and maybe the smoke will penetrate better if I remove the rind so I did so.  

Did you cold smoke or hot smoke?  Even tho hot smoke is not recommended I think I'll hot smoke some and cold smoke some just to experience the difference.
I just discovered the other day, that Cash & Carry carries frozen 12 lb. boxes of rind-on pork belly for $2.12 a pound here. I don't know what the price is around the rest of the country. That'll be where I get it from now on, as soon as I go thru my first experiment. It was a little too smokey, but I'm determined not to waste it. Still have 8 pounds left.
 
$2.12 is less than I can get it here so I find that to be a good price. 

Did you remove the rind before making it?  I do, well I've only made two, well one and the second is curing now.  I thought I am not gonna eat the rind and maybe the smoke will penetrate better if I remove the rind so I did so.  

Did you cold smoke or hot smoke?  Even tho hot smoke is not recommended I think I'll hot smoke some and cold smoke some just to experience the difference.
My original 12 lb. piece was already rind-off, so I didn't have to worry about it. I cold smoked for about 11 hours with an AMNPS filled with Pitmasters blend. The end product was a little too smokey for my tastes, so next time will be with apple or peach pellets for a lesser amount of time.
 
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I don't like it when it comes with the rind.  The only two times I've made bacon (I'm on my second one now it's curing) it has come with the rind. Taking the rind of is a pain in the neck.  Some smoke it with it on and take it off after.  I think they do that because maybe it comes off easier but other than that I don't see the advantage of curing the rind and smoking it just to take it off.  I just imagine it comes off easier once smoked, even cold smoked.  I need to find a place without the rind.  I asked the meat counter guy if he'd take it off and his supervisor said no.  I thought they were concerned I meant take it off then pay for the weight of it minus the rind but I told them I mean I'd pay for the price of it with the rind of course but would they take it off after and the guy says no "too dangerous". I'm thinking your a butcher you can't be serious, you cut meat all day so how can this be dangerous.  Even I remove it and am careful.  I thought if they'd to it for me it would just be better that way for me.  But I'll keep on buying from them until I find a place that will remove the rind or it comes without the rind at a reasonable price.
My original 12 lb. piece was already rind-off, so I didn't have to worry about it. I cold smoked for about 11 hours with an AMNPS filled with Pitmasters blend. The end product was a little too smokey for my tastes, so next time will be with apple or peach pellets for a lesser amount of time.
 
Hello, Just bought my first belly.  got an 8+vac sealed belly for $1.09/lb at the commissary at the AF base.  I also ordered core #1.  Can't wait for the cure to come and start.  Steve
 
Morning all,   I finally made it the 40 miles to the BIG smoker retailer in the area.... spoke with the owner and ordered a case of fresh bellies, rind on, at $2.05/#.... Sure beats the $3.79 for a pumped belly the other butcher quoted me....   he will be in my area on Thursday and will deliver it.... Saved an 80 mile round trip.....COOL.... He even gave me the recipe for his best selling slab bacon and sold me some of "his" cure/spice mix....   Ended up buying some chorizo and andouille from him to try....  I asked him if his chorizo was made from "pig lips and a$$ holes" like most chorizo and he laughed and said "it's pure pork butt"....  He said "If I like any of his stuff, just ask and he will give me the recipe".   I will thread this later... my first belly... wahoo....  I think I have found a new supplier...   Dave
 
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