Leg of pork.
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Leg of pork – boneless
Code: 1048
Description
Leg of pork with the hock removed. The femur is removed by tunnel boning. The leg of pork does not include the chump.
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2
Remove the hock by cutting through the joint of the femur and tibia/fibula.
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Hock.
4
Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.
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Femur and kneecap (Patella), removed from the leg.
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Leg of pork – boneless.