Pork collar is a well-marbled cut from the upper shoulder/neck area, offering consistent quality and versatility for roasting, slicing, or further processing.

Pork belly is a boneless cut from the underside of the carcass, valued for its rich marbling and widely used for bacon, roasting, and further processing.

Pork shank boneless is taken from the lower fore- or hind leg, offering lean meat with strong connective tissue, ideal for slow cooking or further processing.

Pork shank (bone-in, skin-on) is taken from the lower fore- or hind leg, containing lean meat with connective tissue, suitable for roasting, braising, and traditional applications.

Pork loin is a lean and tender cut from the back, commonly supplied bone-in or boneless, suitable for roasting, chops, and processing.

Royal chop (pork loin, bone-in, skin-on, long-cut rib) is a premium cut from the back with an extended rib bone, suitable for portioning and roasting.

Tomahawk pork chop (pork loin, bone-in, skin-on, extra-long rib) is a premium cut with extended rib bone, ideal for grilling, portioning, or showcase dishes.

Pork shoulder 2D is a primal cut with basic trimming, commonly used for roasting and further processing.

Pork shoulder 3D is a shoulder cut with additional trimming for a more uniform shape, suitable for slicing, roasting, or further processing.

Pork shoulder 4D is a fully trimmed shoulder cut with minimal fat and connective tissue, ideal for further processing and manufacturing.

Skin-on / Skinless Rind-on / Rind-off Fat-specified (backfat depth controlled) Chilled / Frozen

Pork belly 20/40 is portioned to standardized dimensions, ensuring consistent weight and size for industrial processing and retail packaging.

Pork belly (skin-on) is supplied with rind intact, suitable for roasting, bacon production, and rind applications.

Pork belly (boneless) is prepared with all bones removed, offering flexible use for slicing, curing, and further processing.

Pork belly (peeled) is trimmed with skin and excess fat removed, delivering a leaner option for precise processing and manufacturing.

Pork side (skin-on) is a half carcass with skin intact, supplied for primary processing and further cutting into primal sections.

Pork side (skinned) is a half carcass with skin removed, prepared for industrial processing and further cutting into primal sections.

Pork neck bones are meaty bone sections from the neck area, commonly used for soups, stocks, and further processing

Pork neck bones are meaty bone sections from the neck area, commonly used for soups, stocks, and further processing

Pork neck and loin bones are mixed bone cuts with residual meat, suitable for stocks, broths, and rendering.