PORK LOIN ROAST, Bone-In Rack — Berkshire or Red Wattle — The most recognizable cut in the butcher's case
Pork Loin, Bone-In Rib Rack Berkshire, Red Wattle, or Duroc
Humanely raised on pasture
Raised by independent family farmers
Heritage pork has more marbling resulting in more tender and juicy meat
The pork chop from these racks is exactly what most people think of when they think “pork chop” — it is the most iconic cut in the butcher’s case. These chops from these breeds and farms are the reason why "Heritage pork" can be found on menus across the country.
Cut from the cherished center part of the loin section of the pig, this is a cut that is impossible not to love, and has been a staple of fine dining and family meals for as long as Americans have been eating dinner.
Each 5-rib rack has five 12oz chops (and 10-rib rack, 10 chops) that can be separated with a steak knife, or the entire rack can be cooked whole as a roast for a festive centerpiece fit for a king. As with all Heritage pork, we love to keep it simple so the incredible taste of the meat is front and center — just a little olive oil, salt, and pepper, and cook to a perfect medium (slightly pink on the inside) for a juicy, tender treat.
The secret to great pork is to start off with great ingredients, and nothing beats our storied Heritage breeds — Berkshire, Red Wattle, Duroc, Gloucestershire Old Spot, Large Black, and Tamworth. Each breed comes from a different culinary tradition, and boasts a distinctive, nuanced flavor.