Most people are familiar with the rack of lamb, but the rack of pork is something we’ve been asked for several times in our shop and even some of our restaurants are also asking for the rack of pork.

The cut comes from the pork loin. The loin is located along the back of the pig, just above the baby back rack of ribs. The loin is left on the bone and the ends are French trimmed to give the rack of pork.

A nice recipe is to cover the rack of pork in mustard and sprinkle with finely chopped onion, sage and breadcrumbs.