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Pork belly, single ribbed

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The pork belly comes from the cut of the shoulder, the leg and the loin. The ribs are removed individually along with all the cartilage, and then skinned.  Following that, the posterior extremity is trimmed at a 90° angle and the ventral line is cut parallel to the line of the loin, according to the desired dimensions.

<span>8 slicing Techniques</span>

8 slicing Techniques

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