Minimum 700g pack. 2 chops per pack.
Pork shoulder steaks are from the blade roast and are fattier and slightly tougher than other “chops.” They can be grilled, barbecued, or pan-fried with great results, especially if marinated beforehand. They can also stand up to longer, slower cooking methods like braising, too.
Slow-grown, heritage pork grown on our farm on the Central Coast. These pigs live outside, are moved regularly onto new ground and enjoy a diverse diet of bugs, worms, roots, grass and their daily ration of grains.