Loin and Belly Joint – boneless

Code: 2004

Boneless, rindless loin and belly rolled into a roasting joint.

Bone-in middle of pork.

Remove bones by sheet boning, taking care not to cut into underlying muscles.

Remove all rind and the thickest part (50 mm wide) …

… of the loin gristle. Remove excess fat. Maximum fat level 10 mm.

Roll joint and secure with string at regular intervals.

Loin and Belly joint – boneless.