Pork Rack Roast

Cut from the top end of the loin, this joint has the rib bones left in for the additional flavour this imparts, with the chine bone removed for easy carving between the rib bones.

A majestic visual centrepiece, we rate this as one of the most flavoursome roasts of all species, the dry skin producing noteworthy crackling.

An elegant pork rack roasting joint, heritage breed pork loin is a real crowd-pleaser. Pot-roasted or served with crisp crackling, this joint needs little introduction.

Bone-out and rolled, the variety of serving options are endless, from a classic Sunday feast to the simple Italian preparation with whole fennel seeds rubbed into the rind with coarse salt and black pepper.

We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork rack roast possible, world-class in our opinion.