pork catalog
TRANSCRIPT
![Page 1: Pork Catalog](https://reader033.vdocuments.us/reader033/viewer/2022050722/5469f829b4af9fcc068b4c79/html5/thumbnails/1.jpg)
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
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Pork
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Mask rind on
Ears flaps
Blue cheeks
Ears with core
Temple meat
Head meat
Snouts
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Pork head with ears, and eyes,2 x cartons or Jumbo box
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Tails
Front feet short cut
Hind feet short cut
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Riblets
Neck ribs
Breast bones
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Loin ribs narrow cut
Loin ribs wide cut
Belly ribs without sternum
Belly ribs with sternum
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Tongues Swiss cut
Tongues blade only
Liver
Hearts
Kidneys
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Shank rindBack rind
Mixed rind Belly rind
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Jowl without rind
Back fat
Cutting fat
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Belly strips without rind
Belly flancks without rind
Shanks without bone and rindDiaphragm
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Leg trimmings
Shoulder trimmings
Oyster pieces without bone and fat
Loin trimmings
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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
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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
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Middle without bone single ribbed soft bone and oyster
Middle without bone sheet ribbed soft bone and oyster
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Middle bone in rind on breast bone in without diphragm
Middle bone in rind on without back bone
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Tenderloin without fat
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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
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Neck fillet bone in
Neck fillet without bone
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Shoulder picnic without bone fatand rind and major sinews(Epaule 3D)
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Shoulder picnic bone in without rind
Shoulder picnic without boneand rind (Epaule 2D)
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Shoulder picnic bone in withoutrind or false lean
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Shoulder picnic without bone, rind or shankmeat, fat, trimmed to membrane (Epaule 4D)
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ShoulderItalian picnic without bone
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Shoulder picnic bone in
Shoulder Italian picnic
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Inside without bone fatand membrane
Knuckle without bone fat andmembrane
Outside without bone fat and membrane
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Inside without bone and fat
Outside without bone and fat
Knuckle without bone and fat
Inner shank whitout bone and fat
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Leg square cutwithout bone rind shankand with fat trimmed to membrane (Jambon 4D)
Leg square cutwithout bone rind shankand partly defatted (Jambon 3D)