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Pig
Pork side is split into
- Pork side
- Pork side without head, with jowl
- Pork side without head and front foot, with jowl
- Pork side without head, jowl and front foot
- Side without head and belly
- Side without head and belly, defatted
- Karree mit Filet und Schopf
- Langes Karree mit Filet
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Leg with loin and neck
- Leg with loin and neck, defatted
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump and head of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump and head of tenderloin, without foot and fat
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Loin with tenderloin and neck
- Leg without neck, with defatted loin
- Leg with loin without neck, defatted
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- 腰肉带里脊，去脖脊和肥肉
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Loin with tenderloin without neck
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Leg with loin without neck, defatted
- Leg with loin without neck, defatted
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Loin with tenderloin without neck
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump and head of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump and head of tenderloin, without foot and fat
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Loin with tenderloin and neck
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Shoulder
- Side without head and belly, defatted
- Forequarter without foot and jowl
- Middle without rump
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump and head of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump and head of tenderloin, without foot and fat
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Shoulder
- Belly as grown
- Side without head and belly
- Leg with loin and neck
- Leg with loin and neck, defatted
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Schlögel mit Filetkopf, ohne Fuß und Speck
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Loin with tenderloin and neck
- Leg without neck, with defatted loin
- Leg with loin without neck, defatted
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Loin with tenderloin without neck
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Leg with loin without neck, defatted
- Leg with loin without neck, defatted
- Langes Karree mit Filet
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Langes Karree mit Filet
- Forequarter with jowl
- Forequarter without foot and jowl
- Middle without rump
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump and head of tenderloin, without foot and fat
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Shoulder
- Belly as grown
- Pork side without head, jowl and front foot
- Pork side without head, jowl and front foot
- Side without head and belly
- Side without head and belly, defatted
- Loin with tenderloin and neck
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Leg with loin and neck
- Leg with loin and neck, defatted
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Hindquarter shank
- Leg Parma cut
- Leg Parma cut without foot
- Leg Italian cut
- Leg Spanish cut without foot
- Leg with rump and head of tenderloin, defatted
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump and head of tenderloin, without foot and fat
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Leg with rump without head of tenderloin
- Leg with rump without head of tenderloin
- Hindquarter shank
- Leg with rump without tip of tenderloin, defatted
- Leg with rump, without head of tenderloin and foot
- Leg with rump, without topside boneless
- Leg with rump, boneless
- Rump with rind and fat
- Leg with rump and shank, without rind and fat, boneless
- Leg with rump, without shank, rind and fat, boneless
- Topside with cap
- Rump
- Knuckle
- Silverside
- Parts of leg
- Loin with tenderloin and neck
- Leg without neck, with defatted loin
- Leg with loin without neck, defatted
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Loin with tenderloin without neck
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Leg with loin without neck, defatted
- Leg with loin without neck, defatted
- Loin with tenderloin without neck
- Loin without neck, boneless
- Loin without neck and fat, sheet ribbed, untrimmed
- Loin spare-ribs
- Loin with tenderloin, without neck and fat
- Cutlets from front loin, without rind and fat
- Back loin, boneless
- Tenderloin (long), trimmed
- Loin with tenderloin without neck
- Leg with rump and head of tenderloin
- Leg with rump without head of tenderloin
- Side without head and belly, defatted
- Side without head and belly
- Pork side without head and front foot, with jowl
- Pork side without head, with jowl