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Pork
Proper Pork Shoulder Chop
Pork shoulder chops are taken from the fore rib, the chop end of the shoulder. These are like the equivalent of a Delmonico steak from a pig. A cut with perfect fat ration and amazing marbling, at its best shoulder chop can be packed full of flavour and juicy.
With more bite than many other cuts these chops take amazingly to the barbecue or pan as the fat melts and the fibres break down
Shoulder chops are best cooked slightly pink and rested well to soften.
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Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Chops, rashers and small packs take about 12 hours; joints can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost meat at room temperature.
Cooking
Cook pork until it is steaming hot all the way through and the juices run clear.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.
Rest joints for 15 minutes before carving. Pat crackling dry and salt it well for the crispest finish.