Loin on the rib bone. You get all the benefits that come with cooking on the bone, the texture and tenderness of the loin, the flavour from the thin layer of fat under the skin and then the delicious crackling on top. Plus it makes a great centrepiece for a festive meal. 

Let us know if you want it 'frenched' - which is cutting away the meat between each of the ribs at the top so they're clean (as in the rack in the Delicious recipe picture shown here). It looks nice, but that meat between the ribs is sooooo delicious and good to chew on that I always think it's a bit of a shame not to include it... 

Here's a, um, delicious recipe from Delicious Magazine for 'Arista' Florentine-style roast pork rack marinated with fennel, rosemary, vinegar and salt. 

Apple sauce recipe

Alternatively, it's apple season and nothing beats pork with apple sauce - and it's so easy. Caramelise diced onions in oil and butter, add roughly chopped apples and let them cook for about five minutes. Then add a splash of red wine vinegar and fresh sage (or thyme) and cook until the apples are lovely and soft. Season to taste and serve with the pork. 

The Producers
We buy whole bodies of a range of different sized pigs on a rotating basis from a number of farms - from big baconers through to suckling pigs. Most available cuts come from porker pigs which are about 50-65 kg that are 5-7 months old. The pork we source is:

  • packed with the farm and breed clearly labelled;
  • hormone and antibiotic-free;
  • entirely free ranging on chemical-free pasture;
  • a mix of breeds including Berkshire, Landrace, Large White, English Large Black, Duroc, Wessex Saddleback and Tamworth;
  • from NSW farms.

The producers we work with are entirely transparent about their processes and welcome all questions.

Photograph: Alan Benson. 

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