Racks of pork are very versatile cuts and are usually are made into pork chops or loin roasts. If you are planning to BBQ then go with our hand cut pork chop. If you are feeding a party in the winter months then a boneless pork loin or frenched pork rack will be the cuts of choice.

At Townsend we believe it is important to the quality of the dish to leave the full fat rind on most of the pork cuts. When you serve these cuts in your meal always trim the fat after the dish has cooked. Remember on a pastured pork the fat is omega 3 fat which is a healthier higher quality fat than the omega 6 on a factory pig.

Our chefs recommend a zinfandel from the Okanagan valley but of course use the one that you like the most.