Loin – boneless, rindless

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

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.

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 bones are removed by sheet boning and rind is removed from the loin. Maximum fat level 10 mm.

Loin – boneless, rindless.