Middle – incl. fillet

Starting from a side of pork, remove the kidney.

Remove the flare fat starting from the head of the fillet and continue removing it from the belly area.

To remove the leg and chump from the side of pork, cut between the 5th and 6th (last two) lumbar vertebrae and continue by cutting and sawing in a straight line.

Make a mark between the 4th and 5th rib in the centre of the ribcage, followed by a mark in the centre of the 5th thoracic vertebrae.

Draw a straight line and remove the fore end by cutting and sawing at a right angle.

Middle – incl. fillet.