Silverside with Salmon Cut – fully trimmed 98%VL

After removing the topside, thick flank and shin muscles from a boneless leg of pork by following the natural seams.

The remainder of the leg consists of the heel muscle, silverside and rump muscles.

Remove the rump from the silverside as illustrated.

Silverside with salmon cut and heel muscle.

Remove the heel muscle by following the natural seams.

Silverside with salmon cut. Remove all visible fat, 98% VL

Silverside with Salmon cut – fully trimmed 98% VL.