We are now producing our 8-rib rack in a Frenched format! The loin is center-cut, leaving 8 rib bones that are Frenched to the eye, with three to 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 ¼-1/2 inch thick.
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
Great presentation with this pork roast. Cooked this on the grill after prepping with garlic and dry rub.