GO7602
The porcelet French rack is an elegant bone-in cut, delivering both dramatic presentation and refined flavor. Bred from Yorkshire, Landrace, and Duroc hogs, the suckling pigs are raised on a milk diet that produces tender, delicately marbled meat. The rack’s firm, white fat and velvety texture make it ideal for center-of-the-plate showpieces.
case
3 each box | 1 per case
Ingredients: Milk-fed piglet
Applications: Designed for high-impact plating, the French rack is perfect for roasting whole, carving tableside, or presenting as individual chops. It pairs beautifully with classic sauces, seasonal vegetables, or refined garnishes, offering chefs a balance of succulence and visual appeal that elevates banquet service and fine dining menus.
Storage: Keep frozen until ready to use. Thawing: Thaw under refrigeration (32–39°F / 0–4°C) for 24–48 hours. Preparation: French-trim bones if desired for cleaner presentation. Pat dry before seasoning. Cooking: Roast whole or cut into chops. Cook to an internal temperature of 145°F (63°C), rest, and slice to serve.
