Porterhouse Pork Chops — Mangalitsa Pork

The Mangalitsa Porterhouse Chop is the T bone of pork. Tenderloin and strip on one bone, cut thick.

We cut these 1¼ inch, Honey Pot style. Thin chops dry out before the fat renders. At this thickness you get the marbling melting into the meat and a real crust on the outside.

Our hogs grow 18 months on rotated pasture. The marbling is what Mangalitsa is known for, and it comes from that time on the ground. You cannot rush it into a hog.

Each chop is hand cut and left with a quarter inch fat cap for moisture and proper rendering. We cut from whole animals, so natural variation in size and shape is part of it.

Cut Size Guide

• Petite: Up to 8 oz (1 chop)
• Standard: 9–12 oz (1 chop)
• Farmstead: 13–20 oz (1 chop)

Product Details

• Breed: Purebred heritage Mangalitsa pork, never crossed
• Pasture: Slow grown on rotated pasture to 18 months
• Finish: Millet and peanut. No antibiotics, no hormones, no soy, no GMOs
• Cut: Bone in porterhouse, tenderloin and strip on one bone
• Packaging: One thick chop per package, vacuum sealed and frozen
• Thickness: 1¼ inch Honey Pot style

Texture & Flavor

• Texture: Tender loin on one side, steak like strip on the other
• Flavor: Bold, rich, and deeply savory
• Fat: Soft and clean rendering, with heavy intramuscular marbling

Cooking

• Reverse Sear: Low and slow, then finish hot for crust
• Grilling: Indirect heat first, then direct flame to finish
• Pan Sear and Oven Finish: Build crust, then finish gently
• Rest: Let the juices and fat redistribute before slicing

Best Uses

• Center of plate steak cut
• Premium grilling
• Showpiece pork dinners