Features
Weight
220-440g
Variety
Duroc White Pork Fresh/Frozen
Region
South West Spain
Accreditation
Small Artisan Supplier
Goes well with:
Duroc Pork, Tomahawk, 220-440g
Duroc Pork, Tomahawk, 220-440g
Duroc Pork Tomahawk Chop is a spectacular bone-in Duroc pork tomahawk chop weighing 220 to 440g. Sourced from small traditional Spanish farms. Moreover, the dramatic bone makes this chop as impressive to look at as it is to eat and delivered fresh and chilled.
Read more£9.30
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Features
Weight
220-440g
Variety
Duroc White Pork Fresh/Frozen
Region
South West Spain
Accreditation
Small Artisan Supplier
Goes well with:
Duroc Pork, Tomahawk, 220-440gDescription
Duroc Pork Tomahawk Chop is a spectacular bone-in Duroc pork tomahawk chop weighing 220 to 440g. It is a thick-cut loin chop with the long rib bone left intact. It comes from Spanish Duroc pigs, prized for their exceptional marbling and rich flavour. In short, it is visually dramatic and extraordinarily delicious.
About Duroc Pork
Duroc is a breed originally developed in the United States. Today, it is widely used across Spain in crossbreeding programmes with Iberian pigs. In particular, Duroc is prized for its exceptional marbling, rich flavour and outstanding texture. These qualities set it apart from standard commercial pork. As a result, it has become a favourite of chefs across Europe. Furthermore, it is raised under traditional Spanish farming methods with careful attention to diet and welfare. Duroc pork delivers a richness and succulence that puts it firmly in the premium category.
The Duroc pork tomahawk chop is a thick-cut bone-in loin chop with the long rib bone left intact. It is both a visual showstopper and an exceptional piece of meat. The Duroc breed’s marbling keeps the chop juicy through high-heat cooking. Furthermore, the bone adds flavour and conducts heat evenly through the thick cut. Each chop weighs 220 to 440g — a serious piece of pork for a serious cook.
How to Cook & Serve
To get the very best from Duroc Pork Tomahawk Chop:
- Season generously with sea salt and cracked black pepper immediately before cooking.
- Sear in a very hot dry pan for 3 to 4 minutes per side — stand on the fat cap briefly first to render the edge.
- Finish in a 200°C oven for 8 to 12 minutes depending on thickness — pull at 63°C internal temperature.
- Rest for at least 5 minutes before serving — the bone retains heat well, so don’t rush this step.
Perfect Pairings
Duroc Pork Tomahawk Chop pairs beautifully with:
- Romesco sauce or a roasted garlic and herb butter
- Braised white beans with chorizo and smoked paprika
- A structured Rioja Reserva or Priorat
- Roasted piquillo peppers and good Spanish olive oil
Storage: Keep refrigerated and use by the date shown. Bring to room temperature for 30 minutes before cooking. Season with flaky sea salt — the quality of Iberico pork needs nothing more. Delivered fresh and chilled, ready to cook.
However you cook it, Duroc Pork Tomahawk Chop brings the authentic flavour of Spain to your table. It is a genuinely exceptional ingredient that rewards simple, confident cooking. In addition, this chop makes a memorable centrepiece for any dinner. Moreover, the long bone makes for a dramatic presentation at the table.
