Pig - Pork Cuts

After a pig is stunned by mechanical or electrical equipment, it is killed by bleeding. The slaughtered (killed) pig must be rid of the bristles and subsequently all "uneatable" internal organs. For further processing of the body, it is absolutely necessary to divide it into smaller parts. In the case of a pig, the carcass is usually cut into two pork halves.

Each half of the body is left to "ripen" in the cold room to allow the post-mortem stiffness to subside and the muscle glycogen to turn into lactic acid. After the meat has matured, the halves are further cut into smaller sections (see model) because different parts of the pig's body have meat of different quality and value.

The highest quality and at the same time the most expensive meat is located around the lumbar section of the spine (sirloin and cutlet), the remaining sections of the back and around the pelvis and thigh (leg). However, essentially all parts of the pork body can be processed. Even at first glance, "inedible" pieces such as legs and head are a sought-after and valued raw material in the production of sulcs.