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Pork Chops (bone on)

£5.08/Kg 3-4 large chops
1.5Kg / £7.62
Classic pork chops

Cut from prime pork with the bone and all the lovely fat left on - unbeatable flavour for your week night meals.

Great for grilling or frying. The bone gives the meat a richer flavour. And bone-in chops also tend to be moister than the boneless cuts.

Because these are cut directly from the loin some will also have the kidney attached.

  • What's Delivered?

    Delivered individually in a plain catering plastic bag.

    Butchered the morning of delivery and put loose in the bag.

    On this cut you'll get enough for 6-8 good sized steaks.

    Expect a bit of liquid to collect at the bottom of the bag and some natural discolouration of any surfaces that've been in contact with air.

  • What do you need to do?

    Divide into portions and freeze chops you don't plan to eat within a couple of days.

    Like all meat, once it's in contact with the air it will lose it's colour a bit.

    Because there's air in the bag the quicker you unpack and freeze it the they'll retain their colour.

  • How long will prep take?

    5 minutes

  • Refrigeration

    1-3 days

    With fridge set at 1-4 °C
    Treat pork as you would chicken. It's low fat level makes it more susceptible to bacteria.

    Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.

    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    3-4 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.