Freedom Farmed! A pork french rack makes for a sensational tasting and not to mention, very impressive looking dish! Bake at 240c for 25mins and then turn down to 160c for a further 1.5hrs, with the skin thinly scored, it will crackle perfectly. Simply rub with butter and salt before cooking. Another handy hint, ensure the skin has had a chance to dry out prior to salting, this also aids the crackling process!
1.6kg net weight
Cured using our secret recipe which gives you the sweet tastes of cranberry and cinnamon,...
Delicious and juicy Boneless Christmas Ham's are now available in two sizes, 2kg and 4kg!...
Using traditional methods of curing before being hand-smoked and cooked. Our shank end 1/2 leg...
Subscribe to our newsletter and be the first to see our specials and sales!