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Pork

Canada has a long history of pork exports. The industry is served by a mature and committed export infrastructure, which includes trading houses, transportation and many other service components. Pork is a major Canadian agri-food export.


Belly

The foreshank is separated from the chuck by a cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) from the brisket by a cut wh...

Fats and skins

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Hams

The rib portion is separated from the chuck and brisket by a straight cut passing between the 5th and 6th rib and from the plate by a straight cut passing across the ribs at...

Loins/Backs

The square cut chuck is separated from the rib, plate, brisket and shank by two straight cuts at right angles to each other. The first cut passes between the 5th and 6th rib ...

Offal

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Ribs

The brisket is separated from the plate by a straight cut passing between the 5th and 6th rib, from the chuck by a cut at right angles to the first cut passing at a point s...

Shoulders

The plate is separated from the chuck and brisket by a straight cut passing between the 5th and 6th rib and from the rib by a straight cut passing across the ribs at right ang...

Sundries

The rib portion is separated from the chuck and brisket by a straight cut passing between the 5th and 6th rib and from the plate by a straight cut passing across the ribs at...