pork catalog
TRANSCRIPT
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)