Oyster of Pork – Loin 99%VL

Code: 3052

Prepared from a fully trimmed loin eye muscle cut in half lengthways. Maximum thickness 15 mm.

Loin of pork – boneless, rindless.

Loin of pork – boneless, rindless.

Follow the natural seam to remove the eye muscle including chain and spinalis muscle.

Trim eye muscle of all fat and gristle.

Cut the eye muscle in half lengthways and cut into Loin Oysters 99%VL. Maximum thickness 15 mm.

Loin Oysters – Loin 99%VL.