Boneless loin chops are cut from the Loin primal, meaning the animal’s back. They can be broiled, grilled, pan fried, or oven-roasted. Boneless cuts are generally leaner than bone-in cuts, and have a faster cooking time. Try a marinade or quick brine before cooking to prevent the meat from drying out.
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.