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Pork leg
Cut for cooking
Cut For Cooking
Ebe cut bone-in
Italia cut bone-in
Boneless opened with shank meat
Boneless opened without shank meat
Boneless opened without shank meat rindless (4d ham pulp)
Boneless opened without shank meat without knuckle (staple for cooked ham)
Silverside with rind or rindless (5d ham pulp)
Boneless closed trimmed with shank meat
Boneless closed trimmed without shank meat
EBE CUT BONE-IN
ITALIA CUT BONE-IN
BONELESS OPENED WITH SHANK MEAT
BONELESS OPENED WITHOUT SHANK MEAT
BONELESS OPENED WITHOUT SHANK MEAT RINDLESS (4D HAM PULP)
BONELESS OPENED WITHOUT SHANK MEAT WITHOUT KNUCKLE (STAPLE FOR COOKED HAM)
SILVERSIDE WITH RIND OR RINDLESS (5D HAM PULP)
BONELESS CLOSED TRIMMED WITH SHANK MEAT
BONELESS CLOSED TRIMMED WITHOUT SHANK MEAT