50 Days Dry-aged Yorkshire Pig Trimmed Rack Of Pork Loin
Farm: Nidderdale - Area of Outstanding Natural Beauty
Shelf Life: 8 Days
Expertly cut from the loin, the dry aging process concentrates the rich intrinsic flavour of the meat and slow roasted makes for a spectacular and succulent roast, ideal for easy carving into neat portions. Our native breed pork promises outstanding succulence and flavour by virtue of a rich diet and being allowed to mature at their own pace.
The Yorkshire Pig is the world’s most popular breed. They’ve been exported to all corners of the globe due to their ability to get big quick, and provide consistent pork with strong, porky flavour. When sourcing our Yorkshires, we source hogs who are reared to maturity at a slow pace, in the great outdoors. This ensures the melting succulence when cooked, and the beautiful creamy character
Tasting Notes: Rich, Succulent, Creamy
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 outdoor reared 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.
Roasting on the bone ensures fantastic flavouring and moist, succulent meat that yields neat portions of delicious pork. As an alternative to more traditional roasts, try served with a cauliflower cheese to pair with the pork flavour, alongside crusty bread and a classic mustard sauce.
|Our recipe tips for cooking your Trimmed Rack Of Pork|