Here’s the full listing again with the correction:
Mangalitsa Tomahawk Chop
The Mangalitsa Tomahawk Chop is a dramatic, French cut bone in rib chop, taken from the rib section and frenched for a long, exposed bone that makes it as much a presentation piece as it is a meal. Prized for its rich marbling and deep Mangalitsa flavor, this cut delivers the same slow grown quality across every bite, from the tender eye of the chop to the rendered fat along the bone.
Each package contains one thick cut tomahawk chop, bone in and frenched, sized for a true showpiece plate.
Breed & Raising
Breed: 100% Heritage Mangalitsa
How We Raise Them: Pasture raised and slow grown
What We Feed Them: Clean, intentional feed designed to support fat quality and flavor development
Texture & Flavor
Texture: Tender, well marbled eye with a satisfying chew along the bone
Flavor: Deeply savory with a rich, natural Mangalitsa finish
Fat Structure: Generous intramuscular and cap fat that renders slowly for maximum juiciness
Cut Size Guide
Petit Cut: Approx. 0.55 – 0.75 lb (1 chop)
Standard Cut: Approx. 0.75 – 1.00 lb (1 chop)
Farmstead Cut: Approx. 1.00 – 1.30 lb (1 chop)
Each package contains one individual tomahawk chop, vacuum sealed and labeled with exact weight. As a heritage breed animal raised naturally on pasture, slight size variation is normal.
Recommended Cooking — Reverse Sear
Start on low to medium low heat
Sear for 3 minutes per side
Flip and repeat: 3 minutes per side
Remove from heat and rest briefly
Finish with a 20 second high heat sear per side to build crust
This controlled method allows the generous fat cap and intramuscular marbling to render gently while locking in juices and building a rich, steakhouse style crust.
Best Uses
Premium grilling or cast iron cooking
Reverse seared steak presentations
Showpiece pork chop dinners for special occasions
