Focus on Specially Selected Pork cuts and joints: pork belly

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The Specially Selected Pork belly or breast is removed from the fore end or shoulder by a straight cut between the 5th & 6th ribs and a straight cut across the ribs to separate from the selected loin. Click to discover a range of excellent Specially Selected PorkĀ recipes added by other chefs and suppliers

Average weight

Bone in: 5 kg. Boneless and skinless: 3.4 kg.

Approximate yield

Depends on carcase size.

Preparations

May be prepared rind on or off and bone in or out. The Specially Selected Pork ribs are usually removed in a sheet and are sold as spare ribs

Uses

May be roasted, stuffed and rolled or used in products such as sausages, terrines, cassoulet and pates. Mainly slow cooked but can also be used as a joint or slices.

Cooking techniques

Oven Steam Stew

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork belly
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Quality Meat Scotland

QMS

Standard Supplier 7th September 2016

Focus on Specially Selected Pork cuts and joints: pork belly

IN ASSOCIATION WITH