Found this nice cut in the deep freeze in a supermarket, lovely dark red meat with fine streaks of fat. From description, the pigs are kept outdoor in Spain, fed on the last 60 days with a portion of chestnut and acorn from their foraging in the forest.
I seasoned the chops with a mixture of miso, soy sauce, 5 spices/curry powder, wine, black pepper and honey for a few hours. Then either bbq or cook in air fryer to slightly charred edges, good tender texture and Char Siu like flavour.
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