Pork Tomahawk Chops


Rustic ~ slow grown ~ Crackle

From our fabulous Heritage breed free range pigs. Reared slowly outside on the light East Suffolk land.

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

One of the best ways to cook them is partly on the griddle pan or over charcoal, then finish in the oven. This way you have a delicious crispy crackling and gently braised meat, keeping your pork chop tender and juicy. But absolutey fine to cook over charcoal as long as the temperature can be regulated, so the chop can cook gently.

Use plenty of Malden sea salt flakes and garlic!