Loin of Pork – bone-in, rindless, excluding fillet.
London Ribs
Code: 3058
Description
Vertebrae and feather bones of the loin with a minimum of 20 mm thick layer of meat. Cut into 30 mm wide individual portions.
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The ribs are sawn through at a point where they join the vertebrae including flat bones of the lumbar section.
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Remove vertebrae’s and feather bones leaving a minimum of …
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… 20 mm of meat on the bones.
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London Rib Rack is cut into portions of 30 mm wide.
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London Ribs.
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London Ribs.