Rare Breed Pork – Single Bone Tomapork – Untrimmed

Description

The Untrimmed Tomapork is a spectacular butcher’s cut designed for those who appreciate pork with real character. Cut from the rib end of the loin and left with the belly attached, this single-bone chop offers the perfect combination of two textures: the lean, tender loin and the rich, flavour-packed pork belly.

Unlike the more commonly seen French-trimmed Tomapork, this version is deliberately left untrimmed. That means more natural fat, deeper flavour, and a far more indulgent eating experience. As the steak cooks, the fat slowly renders and bastes the meat from the outside, producing a beautifully juicy chop with crisp golden edges.

Our pork comes from carefully reared British heritage breeds raised on pasture, where slow growth allows the muscle fibres to mature naturally and develop superior flavour and texture. This traditional style of pork is known for its deeper colour, firmer texture, and rich fat profile.

How to Cook

This is a thick, substantial chop that rewards confident cooking.

• Charcoal barbecue
• Heavy cast-iron pan finished in the oven
• Reverse-sear on a smoker or grill

Simple method:

1. Bring to room temperature and season generously with sea salt.
2. Sear hard on both sides to develop a rich crust.
3. Finish in the oven or indirect heat until the centre reaches 63–65°C.
4. Rest for 8–10 minutes before carving away from the bone.

Serving Suggestion

Slice away from the bone and carve across the grain. Serve with roast apple and mustard sauce, charred cabbage, and crispy new potatoes cooked in pork dripping.