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.

1048
1048
Leg of pork – boneless Meat Cut Spec Step 1

1

Leg of pork.

Leg of pork – boneless Meat Cut Spec Step 2

2

Remove the hock by cutting through the joint of the femur and tibia/fibula.

Leg of pork – boneless Meat Cut Spec Step 3

3

Hock.

Leg of pork – boneless Meat Cut Spec Step 4

4

Remove the remaining hip bone, femur and kneecap (Patella), by tunnel boning, taking care not to cut unnecessarily into muscles.

Leg of pork – boneless Meat Cut Spec Step 5

5

Femur and kneecap (Patella), removed from the leg.

Leg of pork – boneless Meat Cut Spec Step 6

6

Leg of pork – boneless.

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