PN-5373
Figure 73.—Loin roasts and chops.
PN-5374
Figure 74.—Loin chops.
Remove the neck bones from the shoulder by cutting beneath the ribs to the backbone and along each side of the vertebrae, then lift and cut closely around the vertebrae to complete their removal ([fig. 75]). Cut off the flap of skin, fat, and lean where the hock joins the shoulder ([fig. 76]). The jowl is removed by a straight cut, parallel to the cut which separates the shoulder from the side, just behind the curve or “dip” in the skin where the ear was removed ([fig. 77]). Bevel the fat and skin at the top edge of the shoulder ([fig. 78]).
