---
title: Pork Boneless Belly
description: Most pork bellies go straight to processors to cure, smoke and slice into bacon, but fresh pork belly is widely used in Asian recipes. The photo specimen is a half belly with skin, including the part that was over the…
url: "http://jimmyschmidt.com/docs/pork-boneless-belly/"
updated: "2022-06-10"
category: Pork
---

# Pork Boneless Belly

Most pork bellies go straight to processors to cure, smoke and slice into bacon, but fresh pork belly is widely used in Asian recipes. The photo specimen is a half belly with skin, including the part that was over the spare ribs.

**Alternative Name:** N/A
**Suggested Preparation:** N/A

**Pork Primal:** [Pork Belly](http://jimmyschmidt.com/docs/pork-belly/)
**NAMP code:** 408

**Number of Pieces:** 1
**Average Yield/Piece:** 13.00 lbs. *

* Assumption is an animal at 250 lbs. hanging weight.