Loin of Pork – bone-in, rindless.
Rack of Pork
Code: 2008
Description
This joint is produced from the rib section of the loin.
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The Lumbar section is removed from the loin.
3
The top of the ribs joined to the vertebrae are sawn through and the vertebrae’s and feather bones are removed.
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French-trim the ribs to leave 50 mm of bone exposed. Cut into required weight racks. Rack of Pork.