Mangalitsa Porterhouse Pork Chop

Loin and Tenderloin on One Bone

Our Mangalitsa Porterhouse Pork Chop is cut from the loin end with the tenderloin left on, so every chop gives you two textures: the firm, flavourful loin and the buttery tenderloin, joined by the bone.

It comes from purebred Mangalitsa, the Hungarian heritage "wooly pig" known for deep red, marbled meat and soft, creamy fat that eats closer to beef than everyday pork.

Harold's cooking notes: salt generously. Sear hard, render the fat edge, then finish to 145°F and rest 5 minutes. The tenderloin side cooks faster, so keep it away from the hottest part of the pan.

Purebred Mangalitsa · Bone-in · Priced at $50/lb

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