Leg

01

PORK leg

Pork leg BI/RO

Pork leg, bone-in skin on, cut through the point where the tail bone and the aitch bone meet, hindfoot cut through the star.

Free of any bone fragments, blood spots, blood splashing and bruising.

Approx weight 12 to 14Kg and includes the hock, typical use is for pork bulk packs retail and or whole roasts.

02

PORK leg

Pork leg DB/RO

Pork leg SQ, boneless skin on, no hock meat. Without tail fat, flank meat and flank fat.

Free of any bone fragments, blood spots, blood splashing and bruising.

Approx weight 8 to 10Kg, typical use is for the process of Gammon skin on.

03

PORK leg

Pork leg DB/DR/FO

Pork leg, boneless, skinless, no hock meat. Fat cover approx 5 to 15mm.

Free of any bone fragments, blood spots, blood splashing and bruising.

Approx weight 7 to 9Kg, typical use is for processed whole muscle Country hams, dry-cured black forest Hams etc.

04

PORK leg

Pork leg DB/DR/DF

Pork leg, boneless, skinless, fat trimmed with a knife to between 1 and 3mm thick. No hock meat.

Free of any bone fragments, blood spots, blood splashing and bruising.

Approx weight 6 to 8Kg, typical use is for high quality and whole muscle ham production ie hickory gypsey hams etc.

05

PORK leg

Pork Hock

Cut from the hind leg bone in skin on, typical use is for German eisbein or smoked hock.

Free of any bone fragments, hair, blood spots, blood splashing and bruising.

Approx weight 950gr to 1,6Kg