What the T-bone steak is to beef, the porterhouse chop is to pork. Chefs have known it for years, but the cut is not commonly available to the public.
We’re changing that by offering this thick and impressive piece of pork to the home cook.
What’s all the fuss about? Everyone knows that cooking meat on the bone adds flavor, and that the silky texture of tenderloin is especially satisfying. The porterhouse offers the best of the both worlds. Plus, each juicy, thick slab of gorgeous Berkshire pork weighs in at about 14 ounces.
This is pork at its finest, with extraordinary marbling and a distinctive, rich taste that is typical of the Berkshire breed.
Because these are hefty chops, you’ll want to sear them in a pan and finish in the oven. If you grill them, start over direct heat and then move the chops to the cooler part of the grill to finish.
Just the facts
- Exceptionally tender, well-marbled style of pork
- Heritage breed pigs raised on pasture
- No antibiotics or hormones* from birth
- No animal by-products in grain diet
- Each chop is 14 oz. on average
- 6 individually packaged pork chops
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
*USDA regulations prohibit the use of hormones in pork.
Our mission is to find farmers that share our vision of a more humane and sustainable way of rearing livestock. We respect our place in the food chain, and see farmers as true stewards of the land and environment. This is why we build real relationships with our farmers, and work only with those who respect nature and focus on the best animal welfare practices.
Our Berkshire hogs are happy hogs, raised by a cooperative of small farms in Missouri at the foot of the Ozark Mountains. This group of about a dozen family farms raises Berkshire and cross breeds, which we refer to simply as “heritage.”
The hogs are fed on pasture, with access to water and supplemental grain consisting of corn, soybeans and rolled oats. No pesticides, animal by-products or fishmeal are allowed. The majority of the farms are sustainable “circle farms” that grow and grind their own feed for the pigs. Families of pigs are left together, to forage and frolic outdoors in pasture land. The indoor spaces offer at least 15 square feet of space per animal, and sows are never put in gestation crates.
The cooperative is strict about banning the use of antibiotics and hormones* on each farm and limiting the number of hogs the farms raise. They seek to add another farmer to the cooperative before they add more pigs to any one farm, making the process more humane for all concerned. They are paid a premium for their humanely-raised pork, making the small family farm a profitable business, and proving that there might be a future in the old breeds after all.
*USDA regulations prohibit the use of hormones in pork