Free-Range Skin-On Pork Rack from Australia (1.3kg-1.8kg)

We are happy to announce that the price of this product has been lowered. By increasing the import volume, we were able to reduce the import costs, and are passing on the savings to our customers.

The whole rack of pork with skin on for the classic crackling for the festive occasions. Frenched cut (bones exposed) also known as standing pork rib. We import these directly from the farm in Australia chilled and freeze them in Japan for longer-lasting quality and freshness - this way we can guarantee the freshness and examine every package before freezing. We recommend using a string to tie the roast to keep it in a rounder shape for a great visual. You can use any string as long as it is 100% cotton. See the cooking instructions below.

This free-range pork has taken on the superior flavor and tenderness of pork from a bygone era. Free of growth hormones, antibiotics, or any nasties. It has a superior flavor and all-natural tenderness and how pork should taste. 

✔ Humanely raised free-range pigs from Australia.

✔ The pigs live outdoors where they can truffle and play.

✔ Sows raise their piglets in individual straw-filled huts and have room to roam, can wallow in mud, and socialize with each other. Absolutely no gestation crates.

✔ Pigs are fed a natural, nutritiously balanced diet free of chemical residues. All feed is free of GMOs.

✔ No antibiotics or growth hormones - ever.

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Contents

Shipping & Handling

Details

At A Glance

Skin-On Pork Rack Recipe Instructions

Completely defrost in the fridge. We do not recommend defrosting in water due to the size of the roast. Although the outside might defrost quickly the core of the roast may stay solid frozen. Please allow at least 2 days for a slow and safe defrosting process in the fridge.

The rack is pre-frenched (bones partly exposed) but in order to keep the bones from piercing through the packaging, the meat in between the ribs has been left on. For a better visual, we recommend removing the meat in between. All you need is a sharp knife. 

Use a very sharp knife, or better, a utility knife, and make very deep insertions into the fat layer of the roast. Any pattern is fine but leave space between the insertions. Next, tightly tie up the roast with a cotton string. There is no special technique or "right" way. The purpose is to keep the roast in a nice round shape while cooking. 

Time to spice the roast. We use fresh thyme (dry is okay also), garlic powder, sea salt, black pepper, and olive oil. Make sure you cover all corners of the roast. Some folks like to stuff the roast. If you like to stuff the roast with garlic or seasoning, we recommend using the space between the skin and the meat.

When seasoning meat we always recommend using coarse ground seasoning for a better experience. 

Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit), place the roast on a shallow oven tray and set the timer to 20 minutes. This is to crisp up the roast, especially the skin. Once done, lower the temperature to 180 degrees Celsius (350 degrees Fahrenheit) and let it roast for about 30 minutes. Because every oven differs it is necessary to check on the roast every 15 minutes. 

Once the internal temperature of the roast reaches at least 65 degrees Celsius (150 degrees Fahrenheit) take it out of the oven and let it rest for another 10 minutes. Look at this majestic piece. 

Once everyone is seated and everything is ready, slice between the ribs and serve while warm. If the core of the roast is of light (white) color and cooked you don't have to worry about pink or red meat color - especially around the bones. This is not blood but myoglobin (an oxygen-carrying protein) and perfectly safe to eat.

Serve with pork-based gravy sauce, mashed potatoes, and steamed vegetables. Sprinkle with sea salt flakes if desired. Enjoy.