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Berkshire Pork, French Rack, Bone-In

Berkshire Pork, French Rack, Bone-In

from United States

  • TEMP
  • PRICE*
  • QTY
  • SKU
  • 6.25 lbs
  • chilled
  • $24.73
  • $154.50
  • 6502601

About Berkshire Pork, French Rack, Bone-In

Availability: Usually ships within 1 business days. Product is perishable and must ship via Overnight service.

*Product Pricing and Weight Specifications

This product is priced by the lb. shipped, and you will be charged based on the actual weight of the item shipped, by the price per lb for the product. The total price your shopping cart shows is an estimated charge. You will not be charged until the product ships, based on the weight that is shipped. The chart below shows estimated weight ranges and actual prices per lb. for this item.

  • SKU
  • 6502601
  • 6.25 lbs
  • 6.00 lbs. - 6.50 lbs.
  • $24.73

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Berkshire Pork, French Rack, Bone-In Recipes

full recipe layout

Really Good Recipe Title

Recipe Information

Yield: 4 portions
Cook Time: 40 minutes
Level: Medium


  • - 30 ml (2 tbs) oil
  • - 4 - 150 g salmon filets or salmon steaks
  • - 80 ml (1/3 cup) apple juice or water
  • - 80 ml (1/3 cup) pure maple wine vinegar
  • - 250 ml (1 cup) of shallot, chopped
  • - 5 ml (1tbs) freshly ground ginger
  • - 375 ml (1 1/2 cup) cold butter cut in pieces
  • - 80 ml (1/3 cup) cream 35%
  • - 80 ml (1/3 cup) warm maple syrup
  • - freshly ground pepper
  • - salt
  • - 30 ml (2 tbs) of coriander or Italian parsley, chopped


Preheat oven to 350 °F (190 °C).

Oil and season the salmon pieces, place on a cookie sheet and cook in the center of the oven for 12 to 18 minutes depending on their size.
While the fish is cooking, in a saucepan, cook the apple juice, the maple vinegar, the shallots and the ginger on low heat until it turns to marmalade.

Gradually add the butter while stirring with a spoon or a whisk until a smooth texture is reached. Season to taste.
Add the cream and keep cooking for 1 or 2 minutes.
Incorporate the white butter syrup and heat for 1 minute.

To serve, remove the skin and the bones from the steaks. Cover the bottom of a serving platter with white maple and ginger butter, place the salmon in the center and garnish with coriander or parsley.

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