• Pork Rack Roast
  • Pork Rack Roast
  • Pork Rack Roast

Pork Rack Roast


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We currently have 11 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Butchered from the top end of the loin, our pork rack roasting joint comes on the bone as that’s the best way to roast it, but we remove the chine bone for easy carving. In our opinion pork rack roast is one of the very best joints of pork to roast and one of the most delicious to eat. It makes the most perfect crackling, is blessed with glistening fat and incredibly tender and flavoursome flesh. 

Swaledale's Pork Rack Roast is the kind of joint that brings families and friends together, wraps its arms around your dinner table, is homely, hearty, and will refuel you in both body and mind. 

Chef George Ryle inspires:"In all honesty, there is only one way that we can suggest you cook this rack, and that’s to roast it! Score the skin and then season the whole joint well and cook at about 150°C, then finish at 220°C for 8-10 minutes to crisp up the crackling.

Scatter some halved onions, apples and a few sage leaves around the roasting dish, along with a glass of cider. The juices in the roasting tray after resting will make the most delicious gravy. On the side, roast potatoes and a cabbage cooked with butter over a fierce heat, so that some of the edges and leaves begin to char and release that unmistakable flavour that brassicas have when they take on dark colours.

Or for an alternative garnish, channel the Italian cook in you and braise down some cime di rapa in plenty of olive oil, garlic, dried chilli and anchovy. The natural tang and bitterness of the cime di rapa is the perfect foil for the salty, fatty pork, and you can add cannellini beans, simmered with stock, wine and bay leaves on the side."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all our native breed pork is dry-aged on the bone for 3-weeks in our Himalayan salt chamber; this further enhances the rich and distinctive flavour. Pork Rack Roast is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


Outdoor-reared, heritage breed pork.

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