Marque Pork Leg Chop (2 x 500g)
Cut from the top of the leg, giving you a lean, tender chop. The skin is left on to render whilst cooking, adding flavour and a crunchy finish.
Inspiration: For best results, start the chop skin-side down in a hot, dry pan for a few extra minutes before flipping. This renders the fat properly and crisps the skin. Then either pan-fry with butter, garlic and thyme finished with a squeeze of lemon, or barbecue with a honey-mustard or apple glaze.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Marque Pork Leg Chop (2 x 500g)
Marque Pork Leg Chop (2 x 500g)
Cut from the top of the leg, giving you a lean, tender chop. The skin is left on to render whilst cooking, adding flavour and a crunchy finish.
Inspiration: For best results, start the chop skin-side down in a hot, dry pan for a few extra minutes before flipping. This renders the fat properly and crisps the skin. Then either pan-fry with butter, garlic and thyme finished with a squeeze of lemon, or barbecue with a honey-mustard or apple glaze.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
Original: $16.10
-65%$16.10
$5.63Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cut from the top of the leg, giving you a lean, tender chop. The skin is left on to render whilst cooking, adding flavour and a crunchy finish.
Inspiration: For best results, start the chop skin-side down in a hot, dry pan for a few extra minutes before flipping. This renders the fat properly and crisps the skin. Then either pan-fry with butter, garlic and thyme finished with a squeeze of lemon, or barbecue with a honey-mustard or apple glaze.
Provenance: Marque Pork sets the benchmark for premium Australian pork. These modern hybrid pigs (Duroc, Landrace, and Large White) are raised on farms located primarily in Gippsland, Victoria, and across the border in South Australia.
