Bone-in belly with the rind removed.
1
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.
2
Cut between the 5th and 6th (last two) lumbar vertebrae and remove the leg in a straight line.
3
Middle of pork excluding fillet.
4
Make a mark on the rib bone 50 mm from the edge of the rib eye muscle …
5
… 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.
6
Belly – bone-in.
7
Belly – bone-in, rindless
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