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  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.

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  Pork Catalogue

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

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  Pork Catalogue

  Pork loin, boneless, without oyster, false lean side strap and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1 mm, cut close to the dark muscle line.

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  Pork Catalogue

  Pork Maw (Food)

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  Pork Catalogue

  Pork middle, boneless, sheet ribbed, rindless, without oyster piece, max 15 mm fat

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  Pork Catalogue

  Pork middle, bonelesss, sheet ribbed, rind on,without oyster piece, max 15 mm fat

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  Pork Catalogue

  Pork neck fat, rindless

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  Pork Catalogue

  Pork oyster pieces, boneless, defatted

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  Pork Catalogue

  Pork picnic, boneless and rindless, with shoul- der chap and shank meat, fat trimmed to app. 2 mm, 82 C.L.

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  Pork Catalogue

  Pork picnic, boneless and rindless, with shoul- der chap and shank meat, fat trimmed, 77 C.L.

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  Pork Catalogue

  Pork picnic, boneless, rindless, shankless, without shoulder chap, 88 C.L.

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  Pork Catalogue

  Pork picnic, boneless, without fat, rind and shoulder chap, without the rear shank muscle, false lean, riblet meat and major sinews