Comes from the loin area of the pig, the muscle that runs from the shoulder to the rear of the pig. These steaks are from the rear end of the muscle Also known as sirloin or porterhouse This cut is lean and boneless and are cut down the middle and opened up, then flattening out to allow for easy stuffing or crumbing We source our pork from a select range of free-range producers, including local small batch producers depending on the season and availability. Best pan fried, grilled Approximately 180gm each. Brands:
