JOINT PORK
For customers properly equipped for further meatprocessing, we offer half pigs, front halves of pigs, and beef quarters. Latest date of consumption – days from the date of production, stored at 5 °C

- Head and jowl – Suitable for cooking and for brawn.
- Shoulder – Good for steaming and baking. Excellent for ragout and goulash.
- Front and rear knuckle – Good for cooking, baking, steaming, but best for BBQ.
- Scrag end – Good for baking and roasting.
- Chop – Good for steaming, baking, BBQ and for frying.
- Flitch – Meat, infiltrated with fat, suitable for steaming, cooking, baking, and for sausages.
- Ham – Excellent for steak, steaming and baking.
- Bone-in Scrag-end
- Boned Chop
- Bone-in Chop
- Bone-in Flitch
- Boned Pork Shoulder
- Boned Ham