Loin with rind, bones and fillet muscle removed.
1
The leg and chump is removed between the 5th and 6th (last two) lumbar vertebrae.
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 bones are removed by sheet boning and rind is removed from the loin. Maximum fat level 10 mm.
7
Loin – boneless, rindless.
