Spare Rib of Pork


A fantastic slow-roast, prime cut from the shoulder with delicious deep crackling. This roasting joint has a perfect fat content to naturally baste the meat. When cooked “low and slow” much of this fat will baste the meat while on the way into the pan so can be skimmed off later, while being left with a sweet, succulent and tender pork roast.

  • Monmouthshire
  • Free range

Earn up to 45 Points.