Bacon Loin Chops are truly delicious chops!
Our Butchers love producing these bacon chops, due to many of them favouring them over bacon. They are a boneless thicker cut of cured bacon. Delicious when served as part of a breakfast or as an evening meal on some mashed potatoes. The chops have been dry-cured and then subsequently cut to order by our butchers.
Our Loin Chops are taken from our woodland pork. The pigs are native breeds including Saddlebacks and Gloucester Old Spot, that spend their free-range lives foraging in Yorkshire Woodlands. We select the very best gilts and most importantly when the gilts are ready we dry age our pork for around 7 days, in the same vein as our Beef and Lamb. In conclusion, this process helps intensify the flavour and texture.
Sold as a pack of 2, weight to range between 430-470g
Our Recommended Cooking Instructions:
- Bring the Bacon Loin Chops to room temperature
- Use a heavy-based pan and most importantly get it hot
- Firstly, start by rendering down some of the fat. You can use some tongs and apply some pressure.
- Secondly, once rendered down, fry the chop for 4- 5 minutes.
- Serve immediately
Try next… Our delicious half horseshoe Gammon
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⭐⭐⭐⭐⭐ – Matthew G
You have to try these! A perfect alternative to classic gammon steaks.