The pastured porterhouse pork chop is a thick-cut chop that includes both the loin and tenderloin sections. The loin is the most tender and lean part of the pig, while the tenderloin is the most flavorful and juicy. When cooked, the chop is typically grilled, pan-seared, or roasted to bring out its natural flavors. This cut is the version of the Porterhouse Steak in the Beef world.
Our hogs gleefully amble around our wood lines, pastures, and marginal areas, often breaking into a sprint to be the first to fresh acorns, radishes, grubs, and grass. As we observe the conditions in our pastures, we serve as foraging sommeliers for our passel (farmer lingo for a group of hogs), scouting for quality and leading them to the next best spot.
To round out the diet of our pigs, we supplement with locally sourced, Non-GMO feed to make sure each stays happy and healthy. We pride ourselves in local partnerships, like we have with Barrier Mills, that help us to keep our quality high and our environmental impact low. While pork is known as “the other white meat”, you’ll notice that our pork more closely resembles a steak than chicken, a sign that our animals receive plenty of exercise.