01
PORK BELLY
Pork Belly BI/RO
Belly, bone-in, rind on, cut square at right angles. All kidney fat, kidneys and inner membrane removed.
Approx weight 6Kg, ideal cut for bone-in rashers, Chinese cuisine and roasts.
02
PORK BELLY
Pork Belly DB/DR/DF
Pork Belly, skinless with the spare rib removed with sheet ribbed technique. The belly is trimmed square at the tail end with no max-width specified. The fatty tit strip side is trimmed, the approx weight 3,5 – 4,5Kg.
With the meat to fat ratio of approximately 70/30. Ideal cut for the manufacturing of streaky bacon, roasts and boneless rashers.
03
PORK BELLY
Pork Belly Rib / Spare Rib
Pork belly rib, sheet ribbed from the Belly BI/RO, breast bone removed.
Rib bones are flat and ideal for manufacturing smoked spare ribs, and cooked marinated spare ribs.
