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.
Bone-in belly with the rind on.
Cut between the 5th and 6th (last two) lumbar vertebrae and remove the leg in a straight line.
Middle of pork excluding the fillet.
Make a mark on the rib bone 50 mm from the edge of the rib eye muscle …
… and cut and saw through the ribs in a straight line by following the back line of the carcase to separate the loin and belly.
Belly – bone-in, rind on.