Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Loin Sub-Primals

Loin, Bone-In
CPI #C200
CPI #C200
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NAMP MEAT BUYERS GUIDE:
401

POINTS REQUIRING SPECIFICATION:
Trim: 6-12 mm., Carcass Break: Rib Separation, Maximum Scribe Line, Packaging, Fresh/Frozen

OTHER COMMON NAMES:
Bone-in Pork Back, Long-Cut Loin

WEIGHT RANGES (KG.):
6-7.2, 7.2-8, 8-up

COMMON APPLICATIONS:
Bone-in/Boneless, Chops/Roasts, Canadian Style Back Bacon, Fresh Cured Peameal Style Back Bacon, Smoked Pork Loin (Kassler style)

MERCHANDISED CUTS

Image of : Pork Rib Chop Pork Rib Chop
Image of : Pork Rib Roast, Rack Pork Rib Roast, Rack
Image of : Pork Rib Roast, Rack, Coat Of Arms Pork Rib Roast, Rack, Coat Of Arms
For more information please reference the full Canada Pork Handbook
BBQ BBQ Braise Braise Broil Broil Butterflied Butterflied Dice Cut 2×2 Dice Cut 2×2 Frenched Frenched Grill Grill Hot Pot Hot Pot Netted Netted Oven Roast Oven Roast Pan Fry Pan Fry Poach Poach Pot Roast Pot Roast Score Cut Score Cut Steam Steam Stir Fry Stir Fry String Tied String Tied Extra Thin Slice Extra Thin Slice Thin Slice Thin Slice Medium Slice Medium Slice Thick Slice Thick Slice Extra Thick Slice Extra Thick Slice

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