Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.
Pork Catalogue
Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.
Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.
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