Duroc Pork Chop

Our free-range Duroc pork chop is dry-aged on the bone, which intensifies the flavor and enhances the texture. The delicate layer of fat melts easily when pan-fried or grilled, ensuring a particularly juicy result. For everyone who appreciates character and substance on their plate—pure, rustic, and high-quality.

Preparation
Grill over high heat, then finish cooking over medium heat. Ideal core temperature is 58–60°C.

Origin & Special Features
Duroc pigs raised in Swiss free-range conditions. Dry-aged on the bone for a robust flavor and tender texture.

Serving Suggestion
One cutlet is enough for 1–2 people, depending on the side dish.