Australian Valenca Free Range Pork Rack Rib - Rind On (Frozen)

Australian Valenca Free Range Pork Rack Rib - Rind On

The showstopper cut. Valenca free-range pork rack rib is bold, bone-in and built for the table — the kind of cut that commands attention the moment it comes out of the oven. Rind-on for serious crackling, with rich, juicy meat that pulls cleanly from the bone. Whether you're roasting it whole or cutting into individual chops, this is premium pork at its most impressive. Frozen at peak freshness.

Product Highlights

• Valenca free-range Australian pork — premium provenance and welfare standards
• Pork rack rib — a dramatic, bone-in centrepiece cut
• Rind-on — for exceptional crackling
• Frozen at peak freshness to lock in quality

Suggested Preparation

Thaw fully in the fridge (24–48 hours). Pat the rind completely dry, score in parallel lines 1cm apart, and rub generously with salt — leave uncovered in the fridge overnight for best crackling. Before roasting, bring to room temperature for 30–45 minutes. Blast at 240°C for 20–25 minutes to crackle the rind, then reduce to 180°C and roast until internal temperature reaches 63°C (approximately 40–50 min for 980g, 50–60 min for 1100g, 70–85 min for 1440g). Rest uncovered for 15–20 minutes — do not cover with foil or the crackling will soften. Carve between the bones into individual chops or present whole at the table.

Perfect Wine Pairing

The richness of a bone-in pork rack with crackling pairs beautifully with the 2022 John Duval Plexus Barossa Valley Shiraz-Grenache-Mourvèdre — a full-bodied Barossa GSM with dark plum, warm spice and a supple finish that stands up to the roast and complements the crackling. Order it from My Wine Man to complete the meal.

You May Also Like

• Valenca Free Range Pork Loin Roast — lean, skin-on roasting cut with exceptional crackling

Delivery & Storage

• Fast temperature-controlled delivery across Hong Kong
• Keep frozen at -18°C
• Thaw in fridge for 24–48 hours before use
• Do not refreeze once thawed