PORK LOIN
Rib End Rack - fat cap on or off


all products

 

Rib end of loin, fat cap removed.
2” frenched bone. Approx. 6 lbs.

Fat cap on- Rib end of loin, 2” frenched bone. Approx. 8 lbs.

 

All of our products are provincially inspected.

Most product are available in both the regular pork (Yorkshire/duroc) & the Berkshire and are priced accordingly.

All products are vacuum sealed, unless not possible for size reasons.

Thawing time in the refrigerator is 4 hours per pound of meat.