Pork – E&L Faster Food Imports, Inc.

Pork bg (5)f0be63c15fb17c860382905d64068a36f373b083428e067dba9641b2cc474a24

By-Product

Cheek Meat

Pork

Tongue

Pork tongue is a lean meat from the pig. It has a blander taste than beef.

Ear

Pork eardrum is made from pig’s ears. It can be used in a variety of dishes, one of which is the well-known Filipino sisig.

Heart

Jowl

Pork jowl is a cut of meat removed from the head from the corner of the ear to the chin, then cut from the picnic shoulder to the to the third muscle. The result is generally triangular in shape.

Pork heart is an organ meat that is whole but slashed to permit the cleaning out of blood clots.

Liver

Pork Liver is the strongest tasting, most coarse and least tender liver.

Skin

Pork skin comes from the skinning of the pig. It can be rendered, fried in fat, or roasted to produce a kind of pork cracklings or scratchings.

Tail

Pork tail is trimmed from the pork legs and includes the coccygeal vertebrae.

Pork Cheek Meat is the slip of meat in the hollow of the cheek, underneath the pig's eyes.

Diaphragm

Pork Diaphragm is a thin membrane covered muscle that is concave and dome shaped. It is found in the carcass between the thorax and abdominal cavities.

Head, Head Mask and Cheek

Shoulder

Pork Shoulder is a cut of meat that comes from the pig’s forelimb

Belly

Pork Belly is a cut of fatty meat from the belly of a pig.

Ribs

Pork rib is the cut of pork from the ribcage of a pig.

Tenderloin

Pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone.

Loin

Pork loin is the muscle that runs along the back between the back fat and the ribs.

Ham

Pork ham is a cut of meat from the leg of the pork.

Ham and Ham Leg

Head Mask

Pork Head Mask is a piece of meat taken from the pork head which is cleaned, without hair.

Whole Head

Pork Head is the whole head of the pork with ears and snout.

Neck Bone

Pork bone neck is the part of the spinal column removed from the shoulder butt with no selection.

Fore end

Pork Fore End is the front part of the pork.

Fat

Pork Fat comes from the whole pork, between the muscle and the skin.

Sirloin

Pork sirloin is a cut of meat separated from the loin near the last lumbar vertebra and includes the first coccygeal vertebrae as well as part of the hip bone.

Hanging Tender

Pork Hanging Tender is the thick strip of meat that is located on the underside of the carcass and hangs between the last rib and the loin.

Item list

Brisket Bones

Pork brisket bone is the end trimmings taken from the standard rack of pork ribs.

Middle

Pork Middle is the center portion of the pork which is composed of the belly and the loin/back.

Skirt Meat

Pork Skirt Meat is an underutilized cut of meat from the diaphragm and belly of the pig.

Ham and Leg

Pork leg is the meat separated from the carcass approximately 2 cm from the projecting part of the rump bone. The tail or parts of the tail are removed.

Oyster

Pork Oyster is just pure eye meat – no rind or fat all.

Feet

Pork feet is the pig’s feet including the part of the tarsal joint.

Pork Lacone refers to a pig’s entire front legs, including the feet and the hocks.

Lacone

Ribs and Brisket

Carcass

Item list

Item list

Item list

The eviscerated pork carcasses are separated along the spinal column. They are refrigerated, then cut up the next day.

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Pork

CArcass

The wholesale cuts of a Pork Carcass include the ham, loin, fore end, and belly.

Pork carcass 6 way
PORK CARCASS 8 WAY

Pork carcass 6 way

Pork carcass

6 Way Cut

The wholesale cuts of a Pork Carcass 6 Way include the Fore End, Middle, and Leg Ham.

BRANDS	ORIGIN	SPECIFICATIONS	PACKAGING
Cheale	United Kingdom	Net Weight: Catchweight
SB Pork/Tican	Denmark	Net Weight: Catchweight
Prestage	USA	Net Weight: Catchweight
Gatine	France	Net Weight: Catchweight
Landschoot	Belgium	Net Weight: Catchweight
Pilgrims/Tulip	United Kingdom	Net Weight: Catchweight
Van Rooi	Netherlands	Net Weight: Catchweight
Woodheads	United Kingdom	Net Weight: Catchweight

BRANDS	ORIGIN	SPECIFICATIONS	PACKAGING
Cheale	United Kingdom	Net Weight: Catchweight
SB Pork/Tican	Denmark	Net Weight: Catchweight
Prestage	USA	Net Weight: Catchweight
Gatine	France	Net Weight: Catchweight
Landschoot	Belgium	Net Weight: Catchweight
Pilgrims/Tulip	United Kingdom	Net Weight: Catchweight
Van Rooi	Netherlands	Net Weight: Catchweight
Woodheads	United Kingdom	Net Weight: Catchweight

BRANDS	ORIGIN	SPECIFICATIONS	PACKAGING
Cheale	United Kingdom	Net Weight: Catchweight
SB Pork/Tican	Denmark	Net Weight: Catchweight
Prestage	USA	Net Weight: Catchweight
Gatine	France	Net Weight: Catchweight
Landschoot	Belgium	Net Weight: Catchweight
Pilgrims/Tulip	United Kingdom	Net Weight: Catchweight
Van Rooi	Netherlands	Net Weight: Catchweight
Woodheads	United Kingdom	Net Weight: Catchweight

PORK CARCASS 8 WAY

Pork carcass

8 Way Cut

The wholesale cuts of a Pork Carcass 8 Way include the Fore End, Loin, Belly, and Leg Ham.

BRANDS	ORIGIN	SPECIFICATIONS
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box

BRANDS	ORIGIN	SPECIFICATIONS
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box

BRANDS	ORIGIN	SPECIFICATIONS
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box
CBCo Alliance	Canda	Net Weight: 25 kilos per box