BONE IN PORK CHOP

The Bone-In Pork Chop is located at the top back part of the pig, referred to as the loin. It comes from the back half, below the rib cage, which is the most tender section. We leave a nice fat cap on top. Start by rendering the fat cap to make the best Pork Chop you’ve ever had. The easiest way to cook this beautiful cut is to simply season with salt and pepper, then grill until you reach an internal temperature of 145°F (medium).

BONELESS PORK CHOP

The Boneless Pork Chop is located at the top back part of the pig, referred to as the loin. It comes from the back half, below the rib cage, which is the most tender section. We leave a nice fat cap on top. Start by rendering the fat cap to make the best Pork Chop you’ve ever had. The easiest way to cook this beautiful cut is to simply season with salt and pepper, then grill until you reach an internal temperature of 145°F (medium).

PORK TENDERLOIN

The Pork Tenderloin is located near the top of the pig, opposite of the loin. This little muscle is extremely tender, and only about two pounds of tenderloin are yielded from a 300 pound pig. Simply season with salt and pepper, add a little oil to a cast iron pan or skillet, and sear four minutes per side. Be careful not to overcook or it will lose some of its tenderness.

GROUND PORK

Our ground pork is made with carefully selected trim from the entire hog. We only put lean meat and back fat into our meat, making sure to trim out all the undesirable bits creating a juicy, delicious meat to fat ratio. Ground pork is very versatile. Pre-heat some oil in a pan until it’s nice and hot. Add the meat to hot pan and use a stiff spatula to break down the meat. Let meat cook for 7-10 minutes.