Farmer’s pork chop, rib chop with back bacon and sliced a bit thicker. In the past, hardly a pork chop was chopped off during the house slaughter. The strand was divided into several pieces and various salted and dried meats were made from it. Well-known examples are: the casserole made from the rib chop strip (with bone) and the dried and smoked procureur made from the boneless piece of shoulder chop. In later years, several village butchers, when the cut was not yet as refined as it is today, began to cut chops including bacon and rind*. A new (nostalgic-looking) product was born. Cut the farmer’s chops about 2 cm thick. A lot fatter but tasty and juicy.
(2 pieces per kilo)
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