14 Days Dry-Aged Saddleback Trimmed Rack of Pork Loin
Region: North York Moors National Park, UK
Shelf Life: Min. 5 Days
The Saddleback is ideal as an introduction to the quality of heritage breed pork. They are hardy fellows being good foragers amongst rough grazing, though they take much longer to mature than commercial breeds. This means well developed flavour and creamy character, and the meat is often almost nutty in character. We try and stock the Saddleback as often as possible, with it being a great all rounder, proving bacon, steaks and chops, and wonderful roasting joints.
Tasting Notes: Meaty, Nutty, Evolving
A roasting joint recently in fashion, the intact rack is an eye catching specimen on the butcher's block, and even more so as a celebration roast. This is sourced from a supply of free range pork, to ensure ample fat covering and deep colour and character. This is added to upon dry aging, which concentrates the flavours and imbues the meat with further character.
|Our recipe tips for cooking your Trimmed Rack Of Pork|