French Trimmed Rack of Pork

French-Trimmed Rack of Pork
3 Bone (approx. 2kg) | 6 Bone (approx. 4kg) | 9 Bone (approx. 6kg)

This is a proper showpiece roast.

Our French-trimmed rack of pork is cut from high-quality British outdoor-bred pork, selected for flavour, tenderness, and the right balance of meat and fat. The bones are cleanly exposed in a classic French trim, giving you that restaurant-style finish without any of the faff.

It cooks beautifully as a joint. Crisp crackling on the outside, juicy, tender pork underneath, and clean slices off the bone when it comes to carving.

Whether it’s a Sunday roast, a family gathering, or something a bit more special, this is one that lands on the table and does the talking.

Provenance:
British outdoor-bred pork, responsibly sourced and butchered with care.

Why it’s good:
A proper balance of flavour and presentation. You get the richness of a roasting joint with the clean, impressive look of a rack. Each rib gives a generous portion, making it ideal for feeding a group without overcomplicating things.

How to cook:
Best roasted to get the crackling going, then finished at a steady heat until tender. Rest well before carving.

George’s Tip for Cooking:
For a 3-bone (approx. 2kg) joint, bring it out of the fridge 20–30 minutes before cooking. Salt the rind well and start it hot (around 220–240°C) to get the crackling going, then drop the oven to around 180°C and cook through until tender. Rest for at least 15 minutes before carving between the bones.
Works just as well served traditionally with roast potatoes and apple sauce, or dressed up with something a bit sharper to cut through the richness.