Shoulder

01

PORK SHOULDER

Shoulder Square Cut BI/RO

Pork Shoulder bone in rind on, cut off at the rear point of the shank. At the neck end cut off in the front of the first cervical vertebra.

Free of any blood spots, hair, bone fragments, blood spots.

Approx size is 10 to 12Kg and includes the front shank, typical use is for bulk pork packs retail.

02

PORK SHOULDER

Shoulder DB/DR/DF

Shoulder boneless, skinless and fat trimmed to between 1 and 3 mm. Typical use is for processing of sandwich hams 90/10 trim.

For high quality emulsions or pulled pork. Approx weight 3.5 to 4,5Kg.

Free of any blood spots, hair, bone fragments, blood spots.

03

PORK SHOULDER

Pork Collar or Neck DDD

Pork neck or collar is boneless with the neck speck, and false lean removed. Fat mabeling throughout this cut of meat Weight 2 – 3Kg.

Makes it ideal for a roast, steaks or kebabs on the open fire, approx weight is between 2 and 3Kg.

Also famous for smoking and dry-cured for Italian coppa.

04

PORK SHOULDER

Pork shoulder rib or mini rib

Pork shoulder rib is deboned from the shoulder square cut separated from the neck bone.

Weight is approximate 500gr.

This rib is famous for smoking and to braai on the open fire, more economical rib than the belly and loin rib.

05

PORK SHOULDER

Pork Shank

Pork shank, cut from the forequarter between a front trotter and main Shoulder square cut.

Weight ranges from 600 to 900gr per portion and makes it ideal for a more economical pickled eisben with lower pick up price or ladies portion.