Perfect for the Sunday roast especially if you love a pork chop! This is the rack of chops, with the bone taken out and the meat rolled onto itself! With scored skin perfect for crackling, the meat tender and juicy; there may not be leftovers! Crackletastic!
We like to get our pork from Chris Schwier, who runs a small family farm just on the Norfolk side of the Suffolk boarder. He has an outdoor herd of Large Whites crossed Duroc, which is looked after by a small team and finished in strawed barns for consistency. Bramfield Meats, who do all our butchery logistics, also use these pigs for their range of cured products. We feel this echoes the quality and prestige Chris’ pigs provide.