A full 4-bone rib of pork, ideal for slow-roasting or smoking. The equivalent of a fore rib of beef, we treat this in much the same fashion, believing proper dry-ageing allows complex flavours to develop. Visually stunning, this joint is a firm favourite amongst our restaurant community. 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 possible, world-class in our opinion!