Bruemar 10 Rib Rack
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Description
The Bruemar 10 rib rack, originates from the same area of the pig as the Bruemar 5 rib rack, however is cut into
larger portions. The rack is also moisture infused to increase tenderness and flavour, and is an outstanding dinner party favourite.
Cooking methods:
Before roasting or barbecuing the pork rib roast, it should be "Frenched." Simply cut the
meat away from the end of each rib, so that part of each bone is exposed. A butcher also
can do this for you.
larger portions. The rack is also moisture infused to increase tenderness and flavour, and is an outstanding dinner party favourite.
Cooking methods:
Before roasting or barbecuing the pork rib roast, it should be "Frenched." Simply cut the
meat away from the end of each rib, so that part of each bone is exposed. A butcher also
can do this for you.
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Bruemar 10 Rib Rack
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