$160.00
$180.00 
$229.00
$242.00 
$450.00
$488.00 
$28.00/Kg
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Cold-Chain Packed
Recyclable & Eco Friendly Packaging
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Pork back loin, also known as pork loin or centre-cut loin, is a lean and tender cut that comes from the upper back of the pig, running along the spine. It’s prized for its mild flavour and versatility, making it ideal for roasting whole, slicing into chops, or cutting into medallions. This cut is often used in pork roasts and pairs well with herbs, marinades, or stuffed preparations. Best when cooked to a gentle internal temperature to retain juiciness.
Looking to add that coveted golden touch to your table or weekend feast? The Peter Augustus Pork Rack delivers on every front. With a beautifully scored fat cap for crunchy crackling and tender, juicy meat beneath, this 2kg premium bone-in cut is made for memorable occasions.
Crafted by our expert butchers and sourced from trusted Australian pork producers, it combines rich, classic roast flavour with elegant presentation. Whether it’s for festive celebrations, a special Sunday roast, or dinner with guests, this pork rack brings sophistication and satisfaction to every meal.
Bone-in rack roast for maximum flavour and visual impact
Scored rind for the perfect golden crackling
Expertly prepared for even cooking and easy carving
100% Australian pork, no added hormones
Ideal for Christmas, entertaining, or elevated home roasts
Christmas centrepiece roasts
Celebratory dinners and family gatherings
Impressing guests with restaurant-quality presentation
For the best crackling, pat the rind dry, score deeply, rub with olive oil and sea salt, and roast at 240°C for 30 minutes before reducing to 180°C for approx. 45 minutes per kilo. Rest before slicing.
Pair with a spiced cherry port sauce for festive flair, or a maple rosemary glaze to complement the rich flavour of the meat. Serve alongside roasted root vegetables, garlic mash, or buttery greens.
Delivered chilled and vacuum sealed
Store below 4°C and consume within 4 days
Suitable for freezing upon delivery
