USA Pork Bone-in Crown Rack
A pork bone-in crown rack refers to a culinary preparation of pork where the rib bones are left attached to the loin, creating a visually impressive crown-like presentation. This pork rack cut is typically taken from the center of the loin, and the ribs are frenched, meaning the meat is scraped off the bones for an aesthetically appealing look. The bone-in crown pork rack is often seasoned and roasted, resulting in a flavourful and tender pork dish with the added visual appeal of the exposed rib bones. It is a popular choice for special occasions and holiday meals, showcasing both taste and presentation.
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In higher-end restaurants, you may see frenched rib chops, meaning the rib bone has been scraped clean of all fat and meat.