Sakura Pork Rib Rack

Sakura Pork Rib Rack

The Sakura Pork Rib Rack, also known as the prime rib of pork makes the perfect roast this Holiday Season. Cut from the rib area of the loin, the rack of pork contains a little more fat than other pork roasts, making it incredibly juicy and flavorful. This Pork Rack features short, Frenched bones, meaning the meat and fat are trimmed from the end of the bone. Combining this technique with the generous marbling throughout makes for an impressive presentation.

The Sakura Pork Rib Rack is best when cooked to an internal temperature of 145 degrees Fahrenheit. For additional Roasting tips and some of our favorite Holiday Recipes check out these Resources from The Ranch.

The Sakura Breed

This breed’s unmatched capability to develop marbling, coupled with the incredible flavor profile, has earned global recognition. Sakura hogs are raised on environmentally sustainable ranches throughout Iowa with a focus on animal welfare and comfort. After all, a little extra time and dedication results in naturally better pork.

For further information about the Sakura breed, raised with the highest standards on family farms, click Here.

Cooking Tips

Pork loin roasts are delicious when brined or rubbed with a spice mixture and then barbequed over indirect heat.

According to the USDA, the safe internal cooking temperature for pork is 145 – 160°F

You should allow pork to rest for 3-5 minutes once it has been removed from heat.

In general, the following temperatures are a good guide for most cuts of pork:

• Medium-Rare  145-150°F
• Medium  150-155°F
• Medium-Well   155-160°F
• Well Done   160°F

To test your pork’s degree of doneness properly, use a digital meat thermometer and measure the thickest part of the cut.

Click Here for more tips on how to cook your pork. Cooking tips are courtesy of the National Pork Board, Des Moines, Iowa.