Collar of pork – bone-in.
Derby Ribs – collar
Code: 3066
Description
Prepared from the collar bones with a minimum of 20 mm thick layer of meat and cut into 30 mm wide portions.
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Collar of pork – bone-in.
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Remove the bones by sheet boning leaving a minimum of …
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… 20 mm of meat on the bones.
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Cut/saw the bones into 30 mm wide portions.
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Derby Ribs.