Pork Catalog

Table of contents

PORK Carcase ....................................................................................................................... 3Mask, ears, snouts, head meat ............................................................................................... 4Head ..................................................................................................................................... 5Tails, feet ............................................................................................................................... 6Riblets, neck ribs, breast bones ............................................................................................. 7Loin ribs, belly ribs ............................................................................................................... 8Tongues, liver, hearts, kidneys ............................................................................................... 9Rind ...................................................................................................................................... 10Jowl without rind, back fat, cutting fat ................................................................................... 11Belly, shanks, diaphragm ....................................................................................................... 12Trimmings ............................................................................................................................. 13Belly ...................................................................................................................................... 14Belly ...................................................................................................................................... 15Middle without bone.............................................................................................................. 16Middle bone in ..................................................................................................................... 17Tenderloin ............................................................................................................................. 18Loin ....................................................................................................................................... 19Neck fillet ............................................................................................................................. 20Shoulder picnic ..................................................................................................................... 21Shoulder picnic ..................................................................................................................... 22Shoulder picnic ..................................................................................................................... 23Shoulder picnic ..................................................................................................................... 24Shoulder picnic ..................................................................................................................... 25Inside, knuckle, outside ......................................................................................................... 26Inside, outside, knuckle, inner shank .................................................................................... 27Leg square cut ....................................................................................................................... 28

3

Pork

4

Mask rind on

Ears flaps

Blue cheeks

Ears with core

Temple meat

Head meat

Snouts

5

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

6

Tails

Front feet short cut

Hind feet short cut

7

Riblets

Neck ribs

Breast bones

8

Loin ribs narrow cut

Loin ribs wide cut

Belly ribs without sternum

Belly ribs with sternum

9

Tongues Swiss cut

Tongues blade only

Liver

Hearts

Kidneys

10

Shank rindBack rind

Mixed rind Belly rind

11

Jowl without rind

Back fat

Cutting fat

12

Belly strips without rind

Belly flancks without rind

Shanks without bone and rindDiaphragm

13

Leg trimmings

Shoulder trimmings

Oyster pieces without bone and fat

Loin trimmings

14

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

15

a. Belly without bones single ribbed and breast boneswith rind. Square cut 20 cm x 50 cm max 10 mm fatcover

b. Belly without bones single ribbed and breastbones with rind. Square cut 20 cm x 50 cm max 20mm fat cover

c. Belly without bones single ribbed and breast boneswith rind. Square cut 16-20 cm x 50 cm max 20 mmfat cover

16

Middle without bone single ribbed soft bone and oyster

Middle without bone sheet ribbed soft bone and oyster

17

Middle bone in rind on breast bone in without diphragm

Middle bone in rind on without back bone

18

Tenderloin without fat

19

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 ± 1mm and cut 200 from dark muscle line ± 5 mm

20

Neck fillet bone in

Neck fillet without bone

21

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

22

Shoulder picnic bone in without rind

Shoulder picnic without boneand rind (Epaule 2D)

23

Shoulder picnic bone in withoutrind or false lean

Shoulder picnic without bone, rind or shankmeat, fat, trimmed to membrane (Epaule 4D)

24

ShoulderItalian picnic without bone

25

Shoulder picnic bone in

Shoulder Italian picnic

26

Inside without bone fatand membrane

Knuckle without bone fat andmembrane

Outside without bone fat and membrane

27

Inside without bone and fat

Outside without bone and fat

Knuckle without bone and fat

Inner shank whitout bone and fat

28

Leg square cutwithout bone rind shankand with fat trimmed to membrane (Jambon 4D)

Leg square cutwithout bone rind shankand partly defatted (Jambon 3D)