Berkshire Rack Of Pork

Description

Our premium rack of pork comes from Berkshire pigs raised in the Wheatbelt region near Kellerberrin, with Joe and the team overseeing their care and feeding to ensure exceptional quality. This tender, flavourful cut is perfect for roasting to juicy perfection, delivering a succulent and impressive centerpiece for any meal. Prepared fresh by P. Princi Butchers, proudly continuing a tradition of excellence since 1950.

Price

$36.00

Sale Sold out

Weight

1kg

Quantity

Optional Add - Ons

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices

$15.00

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Cooking Guide

Rack of Pork

Serves 2–4 | Prep: 10 min + Cook: ~1 hr

01 Prepare The Pork 02 Preheat 03 Sear (Optional) 04 Roast 05 Rest & Serve

Take 1 rack of pork (1–1.5 kg) out of the fridge 30 min before cooking. Pat dry, rub with olive oil, and season generously with salt and pepper. Add optional garlic, rosemary, or thyme for extra flavour.

Oven to 180 °C fan-forced.

Heat a heavy oven-safe pan over medium-high heat. Sear the pork fat-side down 3–4 min until golden, then briefly sear other sides.

Transfer the pork to the oven (in the same pan or on a roasting tray) and roast about 20 min per 500 g. Check internal temperature: 65 °C for medium-rare, 70 °C for well done.

Cover loosely with foil and rest 10–15 min before slicing between the ribs. Serve with roasted vegetables, mash, salad, and pan juices or mustard sauce

FAQ

Your questions, answered.

Where are your pigs sourced from?

At P. Princi Butchers, we’re proud to offer pork from Berkshire pigs that are raised free-range. Sourced from trusted farmers in the Mt Barker region of Western Australia, these pigs benefit from a clean environment and ideal farming conditions, producing rich, full-flavoured, and tender pork.

How long will fresh pork last in the fridge?

Fresh pork should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can pork be frozen?

Yes, pork can be frozen. Wrap each cut tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight before cooking to preserve flavour and texture

How do I get perfect pork crackle?

Score the skin and dry it completely. Rub with coarse salt, then roast at 220–240°C to start the crackling. Lower the oven to 160–180°C to cook through. Let it rest before serving for a crisp, crunchy finish.