French Rack - Carré de Porcelet

Our French Rack of Pork is meticulously selected, ensuring the finest quality for your discerning palate. Each cut is a testament to the artistry of French culinary tradition, promising a symphony of flavors with every bite.

Prepared with utmost care and attention, our porcelet rack offers versatility in the kitchen, allowing you to explore an array of culinary possibilities. Whether roasted to perfection with a medley of aromatic herbs or grilled to achieve a delightful caramelized crust, the French Rack is bound to captivate your senses and elevate your dining experience.

Ways to Savor It:

• Enjoy the classic elegance of a roasted rack of pork in the oven, seasoned with herbs and garlic for an aromatic delight, and served with roasted vegetables.

• Impress your guests with a French-inspired rack of pork recipe, paired with a velvety red wine reduction sauce.

• Embrace the art of French cuisine by preparing a frenched pork rib rack with rosemary and thyme, expertly seasoned and slow-roasted for maximum flavor.

Cooking Suggestions:

• Start by delicately scoring the skin by making incisions so as to form small squares on the surface.
• Very versatile, you can add your favorite spices to the French cut. However, be careful if your spices or marinade contain sugar as this will prevent the skin from crisping and forming a crispy chip.
• In the event that you want to marinate your rack, it is preferable to only submerge part of the meat and leave the rind uncovered or, at least, pat the skin dry with a paper towel before cooking it.
• Then, pour a little oil into a non-stick pan to prevent the rind from sticking to the bottom, then start cooking the piece on the skin side to sear it. If you prepare the rack on the BBQ, simply place it directly on the grill, always skin side down.
• Then simply continue and finish cooking in the oven. If you have started cooking on the BBQ, turn the piece over and move it to indirect heat.
• If you have a cooking thermometer, insert it in the center of the piece of meat (not too close to a bone, which could distort your data). This will allow you to monitor the cooking more closely. 
• To obtain perfect cooking, the French rack of suckling piglet must reach 62 degrees Celsius at the core (143.6 °F).
• At this temperature, the meat will be slightly pink in the center.