pork chop

dry aged pork that comes from Cornwall - they dry it for us for about 4 weeks.

the breed always change; it can be saddleback, lopps, mangalitza. we use the loin area [ribs, sirloin, rump section] 500gr weight on the bone.

season with salt, cooked on the grill until they are pink inside, then carved & served with some sauce.

the sauce is made with shallot, garlic, mushrooms, white & black peppercorn, thyme; pork fat, white wine, pork bones & chicken stock [made with carcasses & feet].

allergens: sulphites [r]