Pig Cutting Guide

	Split the pig into three main sections: the Leg, the Middle and the Shoulder.
	The shoulder is removed at the fourth rib from the neck end of the carcass
	The leg is removed just above the top of the pelvic girdle or aitch bone.
	This leaves the central section, the Middle
	To process the shoulder, first the fore hock is removed and then the rest of the shoulder split into the crop and the hand sections.
	Hand and Crop are both boned; the rind is scored and the joints are then rolled and tied.
	To process the leg, first the rear Hock is removed at the knee joint:
	Then the aitch bone  is taken out
	The Topside of pork is then removed by cutting down the femur from the hip joint to the knee and then seaming out
	The remaining Silverside is then trimmed and the quadricep muscle is split and flattened to give an even shape to the joint
	The the rind is scored and the joints are then rolled and tied.
	The middle of pork is the Loin and Belly section which lies between the Leg and Shoulder.
	To process the middle, first remove the kidney and flair fat
	The middle is then split into the loin and belly
	And trimmed to give the finished products

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