Description

Tomapork Chop – Striking Flavour with a Rib to Hold

The Tomapork Chop is pork with real impact – a French-trimmed rib chop left long on the bone to create a show-stopping cut. With its rich marbling and generous eye of loin, it’s the pork lover’s equivalent of a beef tomahawk steak: bold in appearance, full of flavour, and tender when cooked right.

Sourcing
Our Tomapork Chops are cut from rare and native breed pigs reared on small Yorkshire farms. Outdoor-reared and slow grown, the pork develops natural sweetness and depth of flavour you won’t find in standard commercial pork.

About the Cut
This chop is taken from the loin, with the rib bone left intact and French-trimmed for dramatic presentation. The meat is tender and lean, balanced with a rim of creamy fat that bastes the chop during cooking, keeping it succulent and adding layers of flavour.

Cooking Methods

• Grilled: Sear over high heat then finish gently to lock in juices.

• Pan-Seared & Oven-Finished: Crisp the fat cap in a hot pan, then roast until just blushing inside.

• BBQ: Ideal for the grill – cook low and slow with a final sear to char the edges and enhance the natural sweetness.

Nutritional Value
Pork is a natural source of lean protein, essential for repair and recovery, as well as providing B vitamins for energy and metabolism. The fat on the chop brings not only flavour but also satiety, making it a balanced indulgence.

Health Benefits
Well-reared pork is nutrient-dense and satisfying, making it a wholesome choice for those who enjoy meat with substance. By choosing native breed pork, you’re also supporting sustainable farming and higher welfare standards.