You've tried our dry-aged beef flank. Time to meet the pasture-raised pork flank. We were looking for something that could rival the pork secreto - marbled, tender, and full of pork flavor. Our search led us to the pork flank and pork bavette, both unique, delicious, and meaty cuts. Make note of the large muscle fibers before cooking — as with all cuts, it's important to cut against the grain. Watch our co-founder James explain this cut.
This cut is from the belly, or flank, of the animal.
This cut is best served medium, after a quick sear in a hot skillet. Once rested, make sure to slice against the grain.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process