Great for a midweek roast or Sunday centrepiece, we cut a generous portion of pork loin and on request, can french trim the bones for presentation. We'd leave as is though, because roasted as is with plenty of fat, it's hard to beat.
Love cider with your pork? Then try this recipe out - Roast Rack of Pork with Colcannon, Crispy Sage and Cider Gravy
