Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Best of Porter Road Box

$100 ~ $13/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenin a skilletusing sous vide

Bone-In Ribeye

$34 ~ $27/LB

You can prepare this by cooking
on the grillin a skilletusing sous vide

Pork Bacon

$12 $12/LB

You can prepare this by cooking
baked in the ovenin a skillet

Pork Shoulder Chop

$8 0.68-0.81 LBS / Ships Fresh

Need an excuse to fire up the grill year-round? This pork chop is it. The shoulder cut is a favorite of our butchers because it’s bursting with flavor. Our pigs run around and live in the woods, which helps them develop muscle that has a hearty taste but still remains incredibly tender.

Join the Waitlist

Other Awesome Cuts

Best of Porter Road Box

$100 ~ $13/LB

You can prepare this by cooking
with a Crock Poton the grillbaked in the ovenin a skilletusing sous vide

Bone-In Ribeye

$34 ~ $27/LB

You can prepare this by cooking
on the grillin a skilletusing sous vide

Pork Bacon

$12 $12/LB

You can prepare this by cooking
baked in the ovenin a skillet

What's
In It?

meat location illustration

Your typical pork chop is cut from the eye of the loin, which is located at the top back of the pig. However, the shoulder chops come from the loin section closer to the head of the animal, which results in a little more fat, a bit more bite, and a lot more flavor.

Good for

Grilling Grilling
cooking in a skillet On the skillet
using sous vide Sous Vide

Cooking Notes

The easiest way to to cook this beautiful cut is to simply season with salt and pepper, then grill them until you reach an internal temperature of 145 degrees (medium). If you have a bit of a sweet tooth, they also are delicious topped with a little peach jam before removing from the grill. Always allow the meat to rest before serving.