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A rack of pork loin from the rib area with a delicious eye of meat and a good layer of creamy fat for superb crackling. Each rib makes a generous portion for one person For the perfect crackling, start your oven temperature at 200°C, then once the crackling is just right, lower to cook the rest of the meat. Crackling always cooks quicker, so once you're satisfied with its look protect it from burning by covering with buttered baking paper.

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.