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