Boneless and rind on loin, rolled into a roasting joint.
1
The leg and chump is removed between the 5th and 6th (last two) lumbar vertebrae
2
The middle is removed from the fore quarter between the 4th and 5th rib.
3
Middle of pork. The belly is removed from the loin, 50mm from the tip of the eye muscle …
4
… and by following the back line of the carcase towards the lumbar section of the loin.
5
The fillet is removed. Bones have been removed by sheet boning. Loin – boneless, rind on.
6
The rind is scored and the loin is cut into required size joints.
7
Loin Joint with Crackling – boneless.
