Loin – boneless, rind on

Code: 1056

Loin with the bones and fillet removed.

The leg and chump is removed between the 5th and 6th (last two) lumbar vertebrae

The middle is removed from the fore quarter between the 4th and 5th rib.

Middle of pork.

The belly is removed from the loin, 50 mm from the tip of the eye muscle …

… and by following the back line of the carcase towards the lumbar section of the loin.

The fillet is removed and bones have been removed by sheet boning.

Loin – boneless, rind on.