Rack of Pork

Code: 2008

This joint is produced from the rib section of the loin.

Loin of Pork – bone-in, rindless.

The Lumbar section is removed from the loin.

The top of the ribs joined to the vertebrae are sawn through and the vertebrae’s and feather bones are removed.

French-trim the ribs to leave 50 mm of bone exposed. Cut into required weight racks. Rack of Pork.