Each chop weighs approximately 200g.
We recommend 1
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Cut from the loin (the equivalent of a fillet if we were talking about beef), Pipers Farm free range pork chops are wonderfully tender. The loin is cut from the middle of the pigs back and so, the muscle has done very little work. It had a close texture that creates succulent meat. To uncover the loin or 'psoas major' muscle, we cut the seam between that and the 'longissimus dorsi'. We run a knife perpendicular along each loin bone then expertly trim them, cutting each chop to approximately 200g, enough to fill the hungriest of tummies, leaving the bone attached for even more flavour.
We love the native Westcountry breed the Wessex Saddleback, although small and therefore returning a smaller eye muscle, they grow perfectly on grass, foraged fruits, and simple cereals to natural maturity. Our pigs are taken just a short distance to our local, small farm-based abattoir. This is very important as we know each individual handling our animals, and we know for certain that we do get the carcasses back.
As the loin muscle does little work our pork chops need minimal cooking; simply cook for 5 minutes on either side, whether frying, roasting or barbecuing.
Alternatively, try this super simple and simply delish Nutty Saddleback Pork Chops recipe.
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