Atoy’s Porkchop Menu Prices Philippines 2023

Delving into the captivating history of Atoy’s Porkchop, we uncover a remarkable journey that began with Mang Atoy and his wife, Luzviminda, in San Antonio, Laguna. From these humble origins, Atoy’s Porkchop has evolved and expanded its footprint, now boasting additional branches in BF Homes Parañaque and various locations across Metro Manila. The story of Atoy’s Porkchop is a testament to the enduring appeal of their delectable pork dishes, drawing in pork lovers from far and wide.

The consumption of pork traces its origins back to Asia, with its popularity spreading across the Near East and eventually reaching Europe, where Sus scrofa domesticus, the domestic pig, became a culinary staple. Interestingly, the introduction of this valuable animal to the Americas can be credited to Spain, as the first pigs on the continent were brought by Columbus during his second voyage. So, it’s safe to say that the journey of pork consumption began in Asia, made its way through Europe, and crossed the Atlantic Ocean thanks to Columbus and Spanish explorers, marking a significant chapter in the history of pork consumption on the American continent.

Ever wondered why we call it a “pork chop”? Well, it’s all about simplifying meat-naming! You see, the term “chop” is just the porky equivalent of “steak.” These delectable cuts all hail from the same region—the loin muscle, stretching from the pig’s shoulder down to its hip. Interestingly, the upper part of this muscle tends to be more tender than the lower portion, making it prime pickings for your favorite pork chop recipes. So, when you’re savoring that juicy pork chop, you’ll know that it’s all about the ‘chop’ from the top! 🍖🍴

when it comes to devouring those delicious pork chops, China emerged as the undisputed champion, with a voracious appetite for pork. This includes not only Mainland China but also its special economic regions, Hong Kong and Macau. To put it into perspective, the average person in China chowed down on approximately 61 kilograms of pork, while in Hong Kong and Macau, it was around 52 and 37 kilograms per inhabitant, respectively. That’s a whole lot of porky goodness on their plates!