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12 Products
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12 Products
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24 Products
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36 Products
Back Bacon Single Ribbed Average 190-10 Cured
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Backs Sheet Ribbed Average 190-10
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Belly (Spare) Ribs
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Belly A Bone In
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Leg 3D
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Leg 4D
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Chump (Oyster) Meat Brut
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Knuckle (Rump) Meat Brut
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Leg 1D
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Shank Meat From Leg
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Trimmings 50/50
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Trimmings 80-20 From Shoulder
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Trimmings 70/30
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Back Flank(Skin)
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Back Rind (Skin)
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6 Way Carcass
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Sides (Carcass) E Grade
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Sides (Carcass) S Grade
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Front Hock
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Head With Ears
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Hind Feet
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Aorta
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Diaphragm
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Front Feet
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