The second type of pork chop is the rib chop. This can be recognized by the ‘handle’. The stem, the rib, to which you can hold them. When the pork chop has no ribs, we speak of a cutlet. The meat is less tender and needs to be baked a little longer. butcher quality About 3 per kilo Per kilo packed.
From Twente soil and fresh slaughter, sent fresh, you can freeze it yourself.
12 in stock