Mangalitsa Belly Chop (Frenched Bone-In)

$21.78
  • Raw Mangalitsa pork belly chop with a frenched rib bone, layers of deep red meat and white fat, on parchment and white marble
  • Serving suggestion: oven-roasted, broiler-crisped Mangalitsa belly chop on a white plate with lemon and thyme
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Mangalitsa Belly Chop (Frenched Bone-In)

Mangalitsa Belly Chop (Frenched Bone-In)

$21.78 USD
$21.78 USD
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Shipping calculated at checkout.

Coasts: Monday. Inner regions & Midwest: Tuesday.

Other dispatch days require Next Day Air or Second Day Air. Rates at checkout.

Questions about your cut? Ask our family.

New from our farm. The Mangalitsa belly chop is a thick slab cut straight across the belly with one frenched rib bone left on. Every bite has layer after layer of deep red Mangalitsa meat and rich, silky fat, in a chop you can roast, broil or grill like a steak. The fat turns golden and crisp on the outside while the meat stays tender and juicy.

One chop per package, about 10 to 12 oz each. Shipped frozen. The second photo is a serving suggestion.

From your kitchen

Roast low to render the fat, then finish under the broiler to crisp it. Cook to at least 145°F; for the most tender belly, keep going to 180°F to 190°F. Rest 5 minutes before serving. Oven-roasted, broiler-crisped Mangalitsa belly chops →

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