Meat & plant-based alternatives

White pork cuts

White pork, classified by cut grade. Full range by grade: tenderloin and loin (extra); loin and neck chops and leg (first); neck and shoulder (second); hock, belly, ribs, rib strips, cheeks and back fat (third), plus offal.

Category: Pork – white pig
Cut: Extra, first, second, third category and offal
Format: By weight (per kg)
Storage: Fresh; tenderloin, loin and cheeks also frozen

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Extra: tenderloin (cylindrical, lean and very tender) and loin (elongated, almost fat-free)

First: loin chop, neck chop and uncured bone-in ham

Second: neck/collar (marbled with fat, very juicy) and shoulder

Third: hock, belly, rib rack, rib strips, cheeks and back fat

About the product

A complete range of white pork cuts, organised by cut category so each kitchen can choose the right piece for the job.

Meat & plant-based alternatives

White pork cuts

Cuts are sold by weight, and several are also available frozen (tenderloin, loin and cheeks).

Each category has its own use: extra cuts, lean and very tender, for slicing, griddling, grilling or roasting; first-category cuts for chops cooked on the griddle, fried or over coals; second-category cuts for roasts, stews, mince and burgers; and third-category cuts for long cooking, stews, rice dishes and barbecue.