Llano Seco Farms
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A porterhouse pork chop is a bone-in pork chop with the pork loin on one side of the T-bone and the pork tenderloin on the other.Llano Seco's pork chop is the shining star of our cuts: tender and flavorful, the "other red meat" as we like to say. Whether on the grill, in the skillet, or in the smoker, you can't choose a wrong way to cook it. Our pork's fat is supple and full of just as much, if not more, flavor than the meat...be sure not to cut it off before cooking! Total weight:approx 1.25oz
Rancho Llano Seco was incorporated in 1861 and has a rich history of balancing agriculture, live stock husbandry and conservation. The Rancho is one of the last Mexican land grant properties that remains intact. It is a reminder of a lost era when California, American, Indigenous, Mexican and Spanish histories intersected. Llano Seco means dry plain in spanish, and comes from the dry land wheat fields that have been a historical source of pride for the Rancho's farmers since its inception. In 1844, the last governor of Mexican California, Pio de Jesus Pico granted Llano Seco an 18,000-acre land tract to Sebastian Keyser, an Austrian trapper and colleague of John Sutter. In 1861, the Rancho was purchased by prominent San Francisco banker and diplomat John Parrott, an ancestor of the Thieriot family. He developed the land as one of the most profitable ranches in California, cultivating wheat, grains, sheep, hogs, cattle, and mules. In its 6th generation of gentle land stewardship, our family continues to explore and preserve Llano Seco's richness.
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