French Trimmed Rack of Pork | HG Walter Ltd

French Trimmed Rack of Pork

£13.95

Cut from the loin and expertly French trimmed by our butchers, this is one of the most impressive pork roasting joints. The backbone and chine bone are removed for easier carving, while the exposed ribs create a striking centrepiece that can be carved neatly into individual chops.

Our free-range pork comes from Hampshire cross Duroc and Large White pigs reared outdoors in Suffolk and on the South Downs. These breeds are prized for their excellent fat cover and eating quality, producing pork with outstanding flavour and succulence.

Roasting on the bone helps retain moisture and enriches the cooking juices, while the generous fat covering bastes the meat as it cooks. A superb choice for entertaining, combining the tenderness of loin with the theatre of a bone-in roast.

The skin is expertly scored by our butchers to ensure crisp, golden crackling.

Allow 1 bone per person.

Weight

Quantity

If using a meat thermometer: For juicy, slightly pink pork, cook to a final internal temperature of 65°C, removing from the oven at 60°C and allowing to rest. If you prefer your pork cooked without any pink, cook to 75°C, removing from the oven at 70°C before resting.

Roasted Pork Rack

Our main pig breed is a Hampshire cross Duroc. These pigs are crossed due to their ability to withstand the British weather, but also for their fat covering and tender meat-eating qualities.

The pigs are free-range and are born and spend their whole lives outside, overlooking the South Downs and the Brighton coastline. They are fed on a natural diet, free of growth promotors or growth hormones, that consists primarily of cereal (wheat and barley), with minerals and vitamins making up the rest.

French Trimmed Rack of Pork

Pork

How to Cook

Roasted Pork Rack

About our Pork

Pork