Carré de porc is a French butchery term for a bone-in pork loin section, commonly prepared as a rib roast or rack of pork. It may be left as a full rack, trimmed and Frenched, or divided into individual bone-in chops. The exact number of ribs, fat cover and trim depend on the butcher’s specification. It is a classic centrepiece cut for roasting and banquet service.
The rack may be supplied chine-boned or with the backbone attached. A Frenched rack has the meat and connective tissue trimmed from the rib ends for presentation. A crown roast is made by shaping and tying a suitable rib section into a circle, with the bones arranged upward.
Carré de porc is commonly roasted whole, sometimes with the bones exposed and cleaned for presentation. It can also be cut into chops for grilling or pan-searing. The fat cap helps protect the loin during roasting, but excess fat may be trimmed according to the menu specification. Use a calibrated thermometer and the required food-safety cooking process for the product and jurisdiction.
Example: roast a Frenched rack of pork with herbs and garlic, rest it, then carve between the bones into individual chops for service.
Specify the number of ribs, bone-in or boneless status, chine-bone removal, fat-cover trim and whether the rack is Frenched. These details affect purchase price, usable yield, cooking time and presentation. Reserve suitable bones and trim for stock or other preparations.
Chef’s tip: tie the rack at regular intervals to maintain an even shape. Rest the roast before carving and record the cooked yield for accurate menu costing.
Key distinction: Carré de porc is a bone-in loin/rib section; pork tenderloin is a separate, smaller muscle located beneath the loin.
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