Stock up on these delicious heritage
chops, and help us free up space in our freezer. Very tender and
succulent heritage pork chops with beautiful marbling and topped with a thick
cap of fat. These heritage chops are amazing, and this type of pork chop is
the last of our thick heritage chops- this is your last chance to get these
rare, succulent chops. We won't have chops from the English Large Black
heritage hogs again. (We're incorporating the breed into our entire herd, and
our regular chops will have enhanced marbling.)
2 bone-in chops in a pack, pack approx
1.5-2.3 lbs each.
$8.80 per pound for 1 pack of chops
$7.80 per pound for 2 or more packs of chops
Regular price $10.50/lb.
individual chop weighs approx 1 pound. All chops are packed 2 per pack.
What do I do with all that fat? The fat on these pork
chops has not been trimmed off, so you can cook with it on or you can slice it
off with a steak knife. We love to cook with it on, and eat some of the
fat after it is well cooked (similar to pork belly.) The fat from this
breed is a delicacy.
Is it done? We prefer our pork
cooked to medium or medium well. A slight bit of pink is safe and very juicy.
The great thing about these heritage chops is that you can cook them well
done and the meat is still tender from the advanced marbling.
Cooking tips: Use med to med-low heat
on the grill to roast the fat without cooking the pork too quickly. Or
lower your broiler rack one shelf in the oven and use a drip pan below the
Advanced tip: We like
to hold the chops with tongs vertically on the narrow side (on edge) on a med
heat on the grill for about 5 minutes. This effectively cooks only
the fat first. Then I turn down the grill to a med low and put the chops
(broad side down this time) on the top rack until the pork is finished
cooking to your liking.
I want to cut the fat off before cooking- can I use it for something? You can cure the fat in
your fridge! You can trim the fat off, and then lightly roll it in kosher
salt. You want a lot more salt than you would season with, but you don't
want a solid layer of salt. Then put the fat into a ziplock bag, press
the air out, and store in your fridge for 7-10 days. After that put the
entire bag into the freezer. Cut off thick "butter pats" and
crisp it in the pan like bacon. You will have little golden crisps and some
good cooking oil in the pan. Remove the crisps or "lardons," and use
the oil for cooking greens or any recipe that calls for bacon fat.
1.25-1.5 inch thick
weight varies: 1.5-2.3 lbs
by the pound
pack of chops is slightly different weight.
totals vary with weight