Pork Chop with Rosemary & Anchovy Butter easter so it is a good

so it is a good opportunity to be bold and match it with robust flavours

Bone-In is left on the bone for deeper flavour during slow cooking - perfect for traditional pot roasts or pulled pork

Hanger steak responds well to charcoal and the frying pan

The meat falls-apart tender

"Cook the rack on a BBQ

Pork Chop with Rosemary & Anchovy Butter easter so it is a goodDry Aged Pork with a Savoury, Umami Rich Butter All hail the mighty pork chop! It is a cut we return to time and again, a reminder of why we go the extra mile to source native, rare breed pork and age it on the bone for 2 weeks. The results are immediately distinguishable from the bland, wet pork so often found elsewhere. We invite you to pay homage to this standout piece of meat with this one off special: a combination of flavours certain to ignite