The leg and chump is removed between the 5th and 6th (last two) lumbar vertebrae
Boneless and rind on loin, rolled into a roasting joint.
The middle is removed from the fore quarter between the 4th and 5th rib.
Middle of pork. The belly is removed from the loin, 50mm 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. Bones have been removed by sheet boning. Loin – boneless, rind on.
The rind is scored and the loin is cut into required size joints.
Loin Joint with Crackling – boneless.