Free Range! 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
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