Kurobuta (Berkshire) Pork
Kurobuta Pork Racks
Five 8-Rib Racks (7-8lbs Each, Approx. 35lbs Total)
The intense marbling and tenderness of the Kurobuta pork makes it ideal for such an elegant cut as the rib rack. Rib racks (aka rack roast of pork) are a classic cut, and these racks are center-cut – you are only buying the thickest, most meaty part of the rack. Each rack can be separated into about eight rib chops before or after cooking.
Kurobuta pork (aka Berkshire pork) is from a rare breed of pig that has long been bred in England and Japan for flavor and more marbled meat. The result is some of the finest pork in the world, sometimes referred to as "The Kobe Beef of Pork."
Store these racks in your freezer until you're ready to use them, then thaw before cooking.
RECIPES & TIPS
Berkshire rib racks can be roasted whole or sliced into chops. These chops can be stuffed if desired, and then grilled, broiled, or pan-fried.
Kurobuta racks can be used in any recipe calling for conventional pork racks or chops, although tenderizing or adding strong-flavored ingredients will be less necessary due to their superior quality.
If roasting these racks whole, let them rest for 15-20 minutes before slicing, loosely covered with foil, to help keep their flavorful juices from running out onto your cutting board.
Recommended Internal Cooking Temp:
145°F with at least a 3 minute rest before consumption.