Chefs asked us for it, and we are now producing our 10-rib loin rack in a Frenched bone format. Frenching is a technique where the rib bone is exposed and all the meat is removed from the bone. The rib bones are Frenched to the eye, with three or four inches of bone extending from the eye. The chine and feather bones are removed, leaving the rack completely knife-ready. Easily cut between the bones, these chops are an impressive addition to the center of the plate. The rack is cap off, and fat is trimmed between 1/4-1/2 inch thick. The Frenched bones of two racks are interlaced and the two are vacuum packed together.
Two, 7 pounds french-cut, bone-in loins presented as a Crown Roast
* All perishable orders placed Wednesday after 12pm EST through the weekend, will be shipped the following Monday.
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Meat was very satisfactory, unfortunately the cost of shipping make it not worth the effort.
Outstanding, the pork chops were awesome.
My son prepped the roast and then smoked it. It was one of the best tasting pork that we ever had and we are from Iowa. I believe that he will never smoke ribs again after this crown roast because this is his new best friend. Shipping was excellent.
Fantastic quality. Can't be beat. Was surprised tho that the 2 loins were packaged together......