Grill
Stovetop
OvenLocated along the center of the back, the Loin is the largest primal on the pig and the source of many of most popular cuts at the butcher counter. It is both the leanest and most tender section of the hog, making it ideal for chops and steaks. Meat from the loin generally cooks quickly and does well over high heat, with the exception of the slow-cooking baby back ribs.
Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.
These haven’t been tried yet. I bought these for my brother n law’s birthday. But the cups are huge and the meat looks incredible. Usually a chop will have a large strip of fat on the side, but these are very lean.
I liked them.
We gave up on the eating pork chops because they haven’t had any taste to them but I figured I’d try these chops from Rastellis and very glad I did they were delicious. They were too thick for us so I cut it off the bone and sliced it in half breaded it and fried them up in the pan and they were delicious.
Enjoyed our pork chop, grilled and moist and full of flavor.
Filled the fridge! Great selection.
