Mangalitsa Bone-In Shoulder Chop

The Most Marbled Chop on the Pig

Our Mangalitsa Bone-In Shoulder Chop is cut from the shoulder, the hardest-working and most marbled part of the animal. On a Mangalitsa that means ribbons of soft, creamy fat running all through the meat and a rich, deep pork flavour.

Purebred Mangalitsa is the Hungarian heritage "wooly pig", raised slowly for meat that eats closer to beef than everyday pork.

Harold's cooking notes: great on the grill or in cast iron. Sear hard on both sides, finish to 145°F and rest. It's forgiving: the marbling keeps it juicy even if you go a little past.

Purebred Mangalitsa · Bone-in · Priced at $28/lb

Questions on the cut? Ask Harold at the counter or scan the tag.