This piece from the loin, crowned with the rib bones, is highly prized by European chefs. The fat marbling melts in the oven, giving each chop a succulent texture and flavour.
Brined in Rosemary and Lemon for 18 hours and cooked Sous Vide to add amazing flavour and texture, so do not worry if it looks a little grey. It also comes with our very own homemade, BBQ Sauce. All you have to do is defrost your chops and finish it off in a pan. We have included an instruction video to help you out.
