By-Product Cheek Meat Pork Home 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. Next Previous Next Previous
Pork
CArcass

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

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
    		•
    Back to Pork