Bone-in sirloin chops are a tender and delicious cut taken from the Loin primal, meaning the animal’s back behind the ribs. Leaving the bone in adds moisture and flavor, but also some cooking time. Sirloin chops can be grilled, fried, pan fried, broiled, or quickly roasted. They can be marinated ahead of cooking, rubbed with herbs and spices, or simply seasoned with salt and pepper. Serve with veggies, a zesty salad, or your favorite cookout side!
Our pigs are raised on pasture all summer, without hormones or antibiotics. We buy in a small herd of piglets each May that is made up of a mix of heritage breeds, including Tamworth and Old Spot. We feed our pigs non-GMO grain, but being raised outside means they also forage for tubers, roots, berries, grubs, and more. From May to November, we rotate the pigs into new paddocks, allowing them to explore and express their natural rooting behaviors, while also fertilizing those areas with manure.