London Ribs

Code: 3058

Vertebrae and feather bones of the loin with a minimum of 20 mm thick layer of meat. Cut into 30 mm wide individual portions.

Loin of Pork – bone-in, rindless, excluding fillet.

The ribs are sawn through at a point where they join the vertebrae including flat bones of the lumbar section.

Remove vertebrae’s and feather bones leaving a minimum of …

… 20 mm of meat on the bones.

London Rib Rack is cut into portions of 30 mm wide.

London Ribs.

London Ribs.