Cut thick from British Duroc pork with the rind left on, this indulgent boneless chop is all about deep, savoury flavour. Gently infused in beer and rich black treacle, it delivers a perfect balance of malty sweetness and robust porkiness, with a beautifully crackling-ready caramelised finish when cooked. Naturally well-marbled Duroc pork keeps the chop juicy and tender, while the rind adds bite and texture and the dark beer and treacle glaze brings a bold, pub-classic depth that’s made for grills, pans, or the BBQ. A proper butcher’s chop — big, boozy, and unapologetically tasty. Best cooked hot and hard to blister the rind. Rest well. Enjoy generously.
