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Pork belly single-ribbed - Soft bone-in

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The pork belly comes from the cut of the shoulder, the leg and the loin. The ribs are removed individually as the sternum bone, and then skinned. The soft bones (coastal cartillages) remain. 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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