Description The two-bone Untrimmed Tomapork is a show-stopping cut designed for serious pork lovers. With two ribs attached and the belly left intact, this impressive chop weighs well over a kilo and makes the perfect centrepiece for a barbecue or weekend feast. Where French-trimmed Tomaporks prioritise presentation, our untrimmed version focuses on flavour. Leaving the belly and natural fat intact preserves everything that makes heritage pork exceptional — richness, juiciness, and deep savoury character. As the fat renders during cooking, it bastes the loin while crisping beautifully around the edges. The result is a pork chop with remarkable depth: tender loin meat with a fine grain, succulent belly packed with flavour, and bone-in cooking that enhances moisture and taste. How to Cook Because of its size and fat content, this cut benefits from a two-stage cook. Barbecue with indirect heat Reverse-sear in the oven Slow roast then finish with a high-heat crust Suggested method: Cook gently at 140–150°C (or indirect BBQ heat) until the internal temperature reaches 55–58°C. Finish over high heat or under a hot grill to caramelise the fat and crisp the edges. Rest for 10–15 minutes before carving. Serving Suggestion Carve the loin into thick slices and chop the belly into crispy strips. Serve with Bramley apple compote, roast shallots, and buttered greens or braised red cabbage.
