Mini Joint with Crackling (350–450 g) – Collar

Code: 2020

Description

Prepared from the collar with added rind for crackling. Weight range 350–450 g.

2020
2020
Meat Cut Spec Step 1

1

Boneless trimmed collar of pork.

Meat Cut Spec Step 2

2

Cut the collar into halves, place a layer of rind on the joint and secure with roasting bands at 10 cm intervals. Cut between bands to create mini joints.

Meat Cut Spec Step 3

3

Mini Joints with crackling – Collar.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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