Bone-in loin with rind and fat removed to a maximum fat depth of 10 mm. Fillet included.
1
The leg and chump is removed between the 5th and 6th (last two) lumbar vertebra.
2
Make a mark in the centre of the 4th and 5th rib counting from the neck down and in the centre of the 5th thoracic vertebrae draw a straight line. Saw and cut following this line to remove the forequarter.
3
Middle of pork.
4
The belly is removed from the loin, 50 mm from the tip of the eye muscle …
5
… and by following the back line of the carcase towards the lumbar section of the loin.
6
The rind is removed from the loin. Maximum, fat level 10 mm.
7
Loin – bone-in, rindless, including fillet.
