Pork Rack

A bone-in rack of fresh WA pork. Carves neatly between the bones into thick, juicy chops.

Cooking: Pat the skin dry (ideally leave it uncovered in the fridge overnight). It comes unscored, so once dry, score the skin with a sharp knife about 1cm apart, through the skin into the fat but not into the meat. Rub with oil and salt. Roast at 230°C for 30 minutes until crackled, then 180°C until 65-70°C in the centre. Rest 10 minutes and cut between the bones.

Serving: Allow about 300g (one bone) per person. Serves around 8-10.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.