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