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Organic food is food produced by methods that comply
with the standards of farming.
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Pork Tongues
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Pork Uteri
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Pork belly, selected or standard
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Pork fore-end, selected or standard
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Pork loin with oyster piece, selected or standard
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Side of pork, head and jowl cut by the first cervical vertebrae. Front foot cut in the top joint. Without rib tops and tail.
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Pork belly, bone in and rind on
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Pork belly, boneless and rindless. Sheet ribbed. Width: 260 mm +/- 30 mm. Extra lean
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Pork belly, boneless and rindless. Sheet ribbed. Width: 260 mm +/- 30 mm. Standard
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Pork belly, boneless and rindless. Single ribbed. Width: 220 mm +/- 20 mm.Length: Max 540 mm measured from the lowest point at the front. Fat trimmed to max 7 mm sides angled.
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Pork belly, boneless, without breastbone, single ribbed with soft bones. 500 x 200 mm measured at the lowest point at the front. Selected
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Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1mm, cut from the dark muscle line 20 mm +/- 5 mm.
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Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Single ribbed. Fat trimmed to 3 mm +/-1 mm. Cut from the dark muscle line 20 mm +/- 5 mm.
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Pork loin, boneless, without oyster, false lean side strap and gristle. Cut just in front of the tip of the oyster. Sheet ribbed. Fat trimmed to 3 mm +/- 1 mm, cut close to the dark muscle line.
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Pork middle, boneless, sheet ribbed, rindless, without oyster piece, max 15 mm fat
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Pork middle, bonelesss, sheet ribbed, rind on,without oyster piece, max 15 mm fat
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Home
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Groceries
House Hold Chemicals and Detergents
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