View
217
Download
0
Category
Tags:
Preview:
Citation preview
.
Cutting alongside the baby back ribs.
Boneless loin still part of the center
Boning the loin still in place.
Cutting alongside the baby back ribs.
Baby back ribs cut from vertebrae.Center, boneless, skin on, rolled for ( Poretchetta ).
Loin reaching the seam to the back fat. Loin removal, (note the minimal scoring of the ribs by the saw.)
Back fat and rib strap
Where to align the Pancetta / back fat cut. Pancetta / rib cut showing the lean seam.
Where to cut off the belly buttons
Lean seam at flank side of Pancetta
Belly strap cut.
Where to cut the flank from the Pancetta.
Belly strap removed.
Where to score the bevel edge of the Pancetta after cure for rolling.
Rolling a skin on Pancetta.
Belly strap, flank, Pancetta, belly back strap, back fat (blades on).
Flank steaks removal.
Skin on back fat. Skinning back fat.
Skinning belly back strap (use for course ground salami). Back blades and flanks 95%.
50/50 from flank. 95% lean designated = Pork I
Soft fat ( Pates’, breakfast sausages, rendering. Belly back strap ( course Salami, saucissons ).
Recommended