Pork rib, boneless, skin on, cut in 2 cm, 360 g

Boneless Pork Rib with skin, perfect for delicious dishes. Cut into 2 cm pieces, conveniently prepared for easy cooking and frying.

Prepared from the carcass side, separating the posterior third of the carcass with a straight cut approximately perpendicular to the spine line through a point directly in front of the hip bone and its cartilage, while detaching the anterior third of the carcass with a straight cut between the fourth and fifth ribs and separating the back part by cutting along the dorsal approximately 4-5 cm from the longest dorsal muscle (a slight curvature according to the shape of the dorsal is allowed). The udder (teat area) is removed with a straight cut, cutting approximately 1 cm from the teats so that the glandular tissues remain attached to the udder. Rib bones are removed with special tools such that the intercostal muscles remain on the surface of the side part, leaving only cartilages. The lateral parts must be sufficiently smooth and parallel. Residues of internal fat and diaphragm must be removed. The thickness of the subcutaneous fat layer (measured to the first muscular interlayer) must not exceed 2 cm. Skin should be free from bristle residues and significant tearings exceeding 10% of the surface. The product must be free from bleeding, bruises, visible blood residues, clots, superficial lymph nodes, bone chips, and fragments residue and free from contamination. Natural meat juices may be released in the packaging.