BONELESS PICNIC

Shoulder separated between 4^th & 5^th rib and cut perpendicular to the backbone.  Shank and Jowl off; between 5 ~ 8mm fat;  4.5 ~ 5.5kg;  individually wrapped or vacuum packed

BONELESS BUTT

Opened-up at shoulder joint and cut-off at the tip of the blade bone, ensuring a parallel cut with the backbone.  Between 5 ~ 8mm fat;  2 ~ 2.5kg; individually wrapped or vacuum packed

  FINGER-RIBBED BONELESS BELLY

Separated at 2cm from the side muscle of the loin (straight cut).  Leg-end squared-off; Between 5 ~ 8mm fat; 4 ~ 4.5kg;  individually wrapped or vacuum packed

BONELESS LOIN

Leg-end squared-off; Between 5 ~ 8mm fat;  4 ~ 4.5kg;  individually wrapped or vacuum packed

BONELESS HAM

Separated between aitchbone and backbone, perpendicular to the backbone.  Shank off; 5 ~ 8mm fat;  7 ~ 8kg;  individually wrapped or vacuum packed  

TENDERLOIN

Head on;  all surface fat and tendon removed;  0.4 ~ 0.5kg; individually wrapped; 1 or 2 per vacuum pack bag