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Pork (cerdo)
Boston Butts
- Bone in Thin & Thick Slices
- Boneless (Slices, Cubes, Dices)
Loins & Ribs
- Loin whole 14/17
- Loin whole boneless
- Tenderloin
- Ribs 2dn ( St. Louis style)
- Ribs 3-5 dn whole rack fresh
- Ribs 3-5 dn whole rack frozen
- Smoked loin center cut
- Ribs, diced 1 1/2″
Chops
- Chops 4oz , 6oz, B/L 6oz
- Chops C/C 12oz Db Bone French Cut
- Chops C/C 12 Oz Enhanced
- Loin Chops C/C 8oz
- Rack Chops 6-14oz French Cut
- PIC-NIC & HAMS
- Picnic B/I, B/L
Variety Pork Meats
- Feet (Regular, Cut)
- Tail
- Neck Bone
- Tongue, Jowl, Ears
- Bacon Sliced
- Offals:
- Kidneys, Liver, Stomach
- Ground & Trim Extra Lean 80/20
Whole Pork
- Whole head On (100-130 lbs) Fresh
- Whole h/L Fresh
- Small Pig (20-60 lbs) Frozen
Bellies, Fat & Skins
- Cushion meat
- Bellies fresh 8/10
- Bellies fat skins
- Fat / Lard
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