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Description
Bruemar's 5- rib roast is also referred to as rack of pork. The cut originates in the rib area of the loin, running along the back of the pig, so it contains a bit more fat which makes it flavourful. The rack is moisture infused to increase tenderness, and is perfect for a Sunday night roast for the family.
Cooking methods:
Before roasting or barbecuing the pork rib roast, it should be "Frenched." Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this
for you.
Cooking methods:
Before roasting or barbecuing the pork rib roast, it should be "Frenched." Simply cut the meat away from the end of each rib, so that part of each bone is exposed. A butcher also can do this
for you.
Contact the seller
5 Rib Roast Pack
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