Table of contents

PORK Carcase ....................................................................................................................... 3

Mask, ears, snouts, head meat ............................................................................................... 4
Head ..................................................................................................................................... 5
Tails, feet ............................................................................................................................... 6
Riblets, neck ribs, breast bones ............................................................................................. 7
Loin ribs, belly ribs ............................................................................................................... 8
Tongues, liver, hearts, kidneys ............................................................................................... 9
Rind ...................................................................................................................................... 10
Jowl without rind, back fat, cutting fat ................................................................................... 11
Belly, shanks, diaphragm ....................................................................................................... 12
Trimmings ............................................................................................................................. 13
Belly ...................................................................................................................................... 14
Belly ...................................................................................................................................... 15
Middle without bone.............................................................................................................. 16
Middle bone in ..................................................................................................................... 17
Tenderloin ............................................................................................................................. 18
Loin ....................................................................................................................................... 19
Neck fillet ............................................................................................................................. 20
Shoulder picnic ..................................................................................................................... 21
Shoulder picnic ..................................................................................................................... 22
Shoulder picnic ..................................................................................................................... 23
Shoulder picnic ..................................................................................................................... 24
Shoulder picnic ..................................................................................................................... 25
Inside, knuckle, outside ......................................................................................................... 26
Inside, outside, knuckle, inner shank .................................................................................... 27
Leg square cut ....................................................................................................................... 28
Pork

3
 Ears flaps

Mask rind on

Blue cheeks Temple meat

Ears with core

Head meat

Snouts

4
Pork head with ears, and eyes,
2 x cartons or Jumbo box

5
Tails

Front feet short cut

Hind feet short cut 6

 Riblets

Neck ribs

Breast bones

7
Loin ribs narrow cut

Loin ribs wide cut

Belly ribs without sternum

Belly ribs with sternum

8
 Tongues Swiss cut

Tongues blade only

Liver

Kidneys

Hearts

9
 Back rind
Shank rind

Mixed rind Belly rind

10
Jowl without rind

Back fat

Cutting fat
11
 Belly flancks without rind

Belly strips without rind

Diaphragm
Shanks without bone and rind

12
Leg trimmings
Shoulder trimmings

Loin trimmings
Oyster pieces without bone and fat

13
 Belly without bone (single ribbed and rind. Square cut 18-21 cm x max 54 cm

Belly without bone single ribbed and rind. Square cut 22 cm x max 54 cm 7 mm fat cover

Belly as the one above but cut 16-20 cm x 50 cm ± 2 cm 14

a. Belly without bones single ribbed and breast bones
with rind. Square cut 20 cm x 50 cm max 10 mm fat
cover

b. Belly without bones single ribbed and breast

bones with rind. Square cut 20 cm x 50 cm max 20
mm fat cover

c. Belly without bones single ribbed and breast bones

with rind. Square cut 16-20 cm x 50 cm max 20 mm
fat cover

15
Middle without bone single ribbed soft bone and oyster

Middle without bone sheet ribbed soft bone and oyster

16
 Middle bone in rind on breast bone in without diphragm

Middle bone in rind on without back bone

17
Tenderloin without fat
18
 Loin bone in without back bone oyster and rind

Loin without bone oyster and rind. Cut 16 cm wide ± 1 cm

Loin (table) without bone single ribbed oyster with 3 mm fat cover ± 1
mm and cut 200 from dark muscle line ± 5 mm

19
Neck fillet bone in

Neck fillet without bone

20
Shoulder picnic without bone fat
and rind and major sinews
(Epaule 3D)

21
 Shoulder picnic bone in without rind

Shoulder picnic without bone

and rind (Epaule 2D)

22
Shoulder picnic bone in without
rind or false lean

23
Shoulder
Italian picnic without bone

Shoulder picnic without bone, rind or shank

meat, fat, trimmed to membrane (Epaule 4D)
24
Shoulder picnic bone in

Shoulder Italian picnic

25
 Inside without bone fat
and membrane

Knuckle without bone fat and

membrane

Outside without bone fat and membrane

26
 Inside without bone and fat

Outside without bone and fat

Inner shank whitout bone and fat

Knuckle without bone and fat

27
Leg square cut Leg square cut
without bone rind shank without bone rind shank
and with fat trimmed to membrane (Jambon 4D) and partly defatted (Jambon 3D)

28