The Mangalitsa Porterhouse Chop is the T-bone of pork — a thick-cut, bone-in heritage pork steak combining both the tenderloin and strip section on a single bone, wrapped in the kind of fat only a true lard breed can produce.
Cut from our purebred Mangalitsa hogs, these chops showcase what makes this heritage breed legendary: heavy natural marbling, a rich fat cap, and deep, old-world pork flavor.
Unlike commercial pork, Mangalitsa fat melts at a lower temperature, naturally basting the meat as it cooks and delivering a buttery, succulent texture.
Each chop is hand-cut thick and left with its natural fat cap intact for moisture, flavor, and proper rendering. Because we cut from whole animals, natural variation in size and shape is part of the experience.
Product Details
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Breed: 100% heritage Mangalitsa
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How We Raise Them: Pasture-raised and slow-grown
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What We Feed Them: Clean, intentional feed for fat quality and flavor
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Cut: Bone-in porterhouse (tenderloin + strip on one bone)
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Packaging: One thick, single chop per package
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Thickness: Approximately 1¼”–1½”, depending on natural anatomy
Texture & Flavor
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Texture: Buttery-tender loin with a steak-like strip section
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Flavor: Bold, rich, and deeply savory
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Fat: Soft, succulent, and beautifully marbled
Cooking
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Reverse Sear: Low and slow, then finish hot for crust
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Grilling: Indirect heat first, then direct flame to finish
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Pan-Sear + Oven Finish: Build crust, then finish gently
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Rest: Allow juices and fat to redistribute before slicing
Best Uses
- Center-of-plate steak cut
- Premium grilling
- Chef-level home meals
- Showpiece pork experience
