Carving Perfect Roast Pork

The following pork cuts are recommend for carvery roasts: full specification can be obtained from the Meat Buyer’s Guide using the reference code number attached:

 

Shoulder (Easy Carve) 3161

Shoulder (Boned and Rolled) 3165

Shoulder (Boneless) 3166

 

Leg (Carvery Cut) 3051

Leg (Boned and Rolled) 3055

Leg (Boneless) 3056

 

Middle Loin 308

Middle Loin (Boned and Rolled) 3085

Middle Loin (Boneless) 3086

 

Gammon 703
Gammon (carvery cut) 7031
Gammon (boned & rolled) 7035

 

 

To view examples of good practice carving techniques, click below:

Pork Loin (boned and rolled) - 512k	Pork Loin (boned and rolled) - 768k
Pork Leg - 512k	Pork Leg - 768k
Gammon - 512k	Gammon - 768k