PORK

PORK MEAT

PORK MEAT

ORIGIN | USA - CANADA & SOUTH AMERICA

CUTS

Characteristics of PORK CUTS
Pork cuts come from four main areas: Loin, Leg, Shoulder, and Belly. A variety of cuts are derived from each area.
 
HAM
  • HAM FLANK ON
  • HAM FLANK REMOVED
  • HAM SKINLESS, BONELESS
  • HAM OUTSIDE MUSCLE
  • HAM INSIDE MUSCLE
  • HAM KNUCKLE
  • HAM SHANK SKINLESS, BONELESS
SHOULDER
  • HOCK REMOVED SHOULDER PICNIC
  • BONELESS SHOULDER PICNIC
  • FORESHANK BONELESS , SKINLESS
  • BUTT
  • BUT BONELESS
  • BUT BONELSS , CAPICOLA
BELLY
  • SKINLESS COMMERCIAL TRIM
  • SKINLESS SINGLE RIBBED
  • BONELESS MIDDLE
LOIN | BACKS
  • LOIN
  • BACK BONELESS , LONG CUT
  • BACK BONELESS , SHORT CUT
  • BACK BONELESS, SHORT CUT, MAIN MUSCLE , EYE ONLY
  • BACK BONELESS, SHORT CUT , FALSE LEAN & BELLY STRIP REMOVED
OTHERS 
  • SIDE SPARERIBS REGULAR TRIM
  • CENTRE CUT SPARERIBS
  • BACK RIB END REMOVED
  • BACK RIB END
  • HIND FOOT
  • HOCK
  • FRONT FOOT
  • NECKBONE RIBLET OFF
  • TAIL
  • JOWL SKIN ON or SKIN REMOVED
  • TONGUE
  • DIAPHRAGM TRIMMED
  • DIAPHRAGM UNTRIMMED
  • LIVER
  • HEART
  • KIDNEYS
  • BELLY SKINS
  • BACK SKINS
  • MIXED SKINS
  • BACK FAT

PORK FEETS

ORIGIN | AUSTRALIA - UKRAINE & BRAZIL

GENERAL DATA
  • Each foot has approximately 0.450 gr.
  • A box has 20 kg with an average of 40 to 45 feet