Butchering

The heart of JEAN FLOC'H skill

Butchering is the major area of expertise for the group, both in terms of the quality of work done and productivity team.

Loins / Hams

Oyster piece, collar, loin, Boneless hams: 3D, 4D 5D, without oyster piece, without soft fat, Parma cut, Spanish cut, sel sec with foot or without.

Boneless shoulders

3D, 4D, 5D, round cut, italian cut

Jowl / Riblet / Shank

Rindless jowl, meaty/half-meaty/shaved riblet, front/back shank

Untrimmed/trimmed/extra Belly, Trimmings / Lean

50/50 trimming, 70/30 trimming, 80/20 trimming, Fat, rindless cutting fat, sliced back fat, back fat

Red offal

Heart, Liver, Lung, Kidney, Pluck, Skirt, Brain, Tail, Trotters, Leaf fat

White offal

Spleen, Stomach, Caul fat, Chitterlings, Minced Pancreas

Blood

Collected and labelled individually, pig by pig.

Plasma

Frozen, concentrated, top quality, organoleptic and hygienic, obtained via ultrafiltration.

Boned pork head

Headmeat, cheek, ear, mask, snout, tongue, fresh or frozen