Kjötbókin

Chops are cut from deboned pork loin, thickness of chops is 4 – 5 cm. Cut into the middle of the chops from the surface of loins to the inner border where the chops is opened and made even with flat steak hammer, called butterfly steak or Viking steak. If cut into the chops on the rib side, to the external part of the chops and the chops is opened in that way, it is called heart steak or valentine steak.