Pasture Raised Frenched Rack of Pork

Pasture-Raised Frenched Rack of Pork

Some cuts are meant to be dinner. A Frenched Rack of Pork is meant to be an occasion.

This beautiful roast is a true dining-table centerpiece, with the bones carefully exposed to create the classic Frenched presentation. Roast it whole, carve it tableside, and prepare for the inevitable wow—first when it arrives at the table, and again when your guests taste the rich, savory flavor of exceptionally raised pork.

Our pork is born, raised, and processed right here in New York State, with our pigs spending their lives at Red House Ranch, on pasture and in the forest. They are free to root, forage, explore, and do what pigs naturally love to do—dig in the soil, nose through the pasture, and soak up the sunshine and fresh air.

We raise our pigs without antibiotics or vaccines and supplement what they find while rooting on our pastures with a non-GMO diet of wheat, barley, and toasted soybeans.

The result is pork with the character and savory depth you simply don't get from commodity pork.

A Chef's Cut for the Home Cook

The Frenched Rack of Pork is an impressive roast, but it doesn't require complicated preparation. Season simply, roast until perfectly cooked, let it rest, and carve into beautiful chops. The exposed bones make an elegant presentation, while the generously marbled meat and generous amount of fat left intact delivers the flavor that makes our pasture-raised pork so special.

Pair it with roasted apples, root vegetables, a mustard cream sauce, or a simple pan sauce made from the roasting juices. Add a good bottle of wine and you've got a dinner worthy of a special occasion—but honestly, this is also a wonderful excuse to make an ordinary Saturday night feel extraordinary.

This is a chef's cut from pigs raised the Red House Ranch way: on pasture and in forest, with room to roam, fresh air and sunshine, and food chosen with care.