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The Rip starts off calm with a hint of sweetness that swells into some back palate heat, all rounded out with a blend of herbs and spices.
Whether it is a rack of ribs or collar of pork or a rotisserie chicken, coat your protein in olive oil and dust all sides with The Rip. Allowing to rest for an hour, or better yet overnight, will intensify the flavours.
The Rip marries well with pork, chicken and vegetables but try it anyway you want, just remember to always eat between the flags.
6 in stock
|Dimensions||12 × 6 × 12 cm|