The rack of a pig is a continuous piece of rib chop, the porkloin roast.

The meat has a small layer of bacon on the outside. That gives a better ‘roasting effect’.

The overlying vertebrae are sawn away and the ribs are partially loosened so that the meat can be easily sliced and gripped when it is cooked.

For the taste, we do not remove the meat between the ribs, you can easily do this yourself if you wish.

Pork fillet m/b special cut 1 to 2.5 kg.

Recipe for this rack:

• Porkloin roast from the oven or Dutch oven recipe
• Porkloin roast on the spit recipe