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Big tasty ribs well suited to a long braise then a blast on the barbeque. They can either be separated into individual ribs, or cut across the bones to look like little ladders.
Pork Loin from the middle of the pig’s back; an area safe from any hard work and so about as lean as this fatty animal will get. Produces an excellent roasting joint – particularly on the bone – plus wonderful, meaty pork chops.
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