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Pork Meat

Pork cuts can be classified into large sections called primal cuts, wholesale cuts and retail cuts. Large section cuts refer to the carcass being split in half, forequarters and hindquarters.

Retail cuts are obtained from these big cuts and are made up of :

- Head;

- Jowl;

- Picnic Shoulder;

- Shoulder (Boston Butt);

- Loin;

- Ham;

- Ribs and belly;

- Feet (Trotters) and tail.

Retail cuts are more in number, constituting the major subdivisions from primal cuts and wholesale cuts according to the demand from different markets.