Weight: Each chop weighs between 10–16 oz and is cut to a generous 1¼-inch thickness, making it a true centerpiece cut.
Cut: Known as the T-bone of pork, this Porterhouse chop combines the rich, marbled ribeye portion with the tender loin, all on a single bone. Always bone-in for maximum flavor and presentation.
Texture & Flavor:
Texture: Incredibly tender with luxurious marbling throughout. The bone and fat cap render during cooking, delivering a juicy, melt-in-your-mouth experience.
Flavor: Bold, buttery, and deeply savory — far richer and more complex than conventional pork. The heritage Mangalitsa breed ensures an indulgent eating experience every time.
Cooking Suggestions:
Grilling: Perfect for showcasing the crisped fat cap while keeping the interior juicy.
Reverse Sear: Bring to medium doneness with a slow grill or oven finish, then sear 3 minutes per side, followed by a quick 20 seconds per side at high heat to lock in flavor.
Conventional pork is bred for leanness, resulting in pale meat lacking flavor and moisture. One look at our Mangalitsa pork tells a different story – the meat is richly red with beautiful marbling throughout. This isn't just a visual difference. The deep color indicates higher myoglobin content and intramuscular fat, translating directly to more flavor and moisture in every bite. When you cook our pork, you'll notice it stays juicy and tender, even if you accidentally overcook it a bit.
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