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Pork 'T' Bone Chops, Free-Range

5.0
Pork T Bone Chops Free Range
Pork T Bone Chops Free Range
Pork T Bone Chops Free Range
Gerard King

Gerard's Suggestion

"Use plenty of Suffolk Cyder and garlic!"

Pork 'T' Bone Chops, Free-Range

5.0
free-range
dry-aged
native breed
small Suffolk farm

A wonderful old fashioned cut, these pork chops are cut large, with the skin on.

£12.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Pork 'T' Bone Chops, Free-Range...

  • Wonderfully large and rustic chops
  • Slow-grown, free-range, heritage breed pork from our local Suffolk pig farmers
  • Great, versatile supper that's very easy to cook 

These wonderful, hearty chops come from our fabulous Heritage breed, free-range pigs that have been slowly-reared on the lighter lands of East Suffolk. 

This chop combines the pork loin and tenderloin, with a T bone separating them, which gives two different textures in one delicious cut. It's a chunky, versatile chop that can be grilled, pan-fried or roasted. Sear the skin-side first for exceptional flavour and great crackling. All in all, a very wholesome and satisfying supper. 

Our pork comes from free-range, heritage breed pigs that have been slowly reared on small Suffolk farms by farmers who really care about their animals. We always dry-age our pork for at least two weeks, which allows the meat to develop a deep, exceptional flavour, and helps the skin to dry out naturally, resulting in a cracking crackling. 

One chop each - enjoy!

Gerard King

Gerard's Suggestion

"Use plenty of Suffolk Cyder and garlic!"

Want to know more?

Our exceptional pork comes from free-range pigs raised in the light, sandy soils of East Suffolk. This unique environment allows them to root and forage naturally, resulting in pork known for its traditional flavour, excellent marbling, and a delicious fat covering for perfect crackling. We source our heritage breed pork from a select group of local farms, including the wonderful 'British Lops' from Thatched House Farm on the Broads, where our farmers prioritise first-rate animal welfare and husbandry. These close partnerships ensure consistently high-quality pork with exceptional flavour and texture. To enhance its character and ensure excellent crackling, we dry-age the pork on the bone for up to two weeks in our hanging chiller.

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