Our Kan Kan Chop is an item we began fabricating after an adventurous chef’s request, and it has been intriguing chefs since.  It is a cut first created in Puerto Rico in 1957, and it is still being served there today in a big six pound version of this chop.  Ours in is cut an inch and half thick and weighs two to three pounds.  It consists of a bone-in loin chop, with a strap of belly and the skin still attached.  Puerto Rican chefs would roast it and then finish it in the fryer to crisp the skin.  Chefs who have experimented with it recently have shared that their process involves a sous vide step, and then a trip to the fryer.  We ask that you send photos and recipes, as the excitement this chop generates is fun to witness. 

6 chops per order - each chop weighs between 2.5-3lbs.