Last Update: 5 Jan 2022.

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4.2 Butchery standards

Found in:

Ham & Cooked Pork / Preparation of pork for curing and injection

Butchery and trimming of raw pork cuts and primals shall be performed with minimum damage to the lean and fatty tissues.

Specifications shall be held that cover the butchery standards required for all raw pork materials intended to be used for BMPA Quality Assured Cooked Ham/Pork, as follows:

  • Pork legs shall be separated from the side at a point not exceeding 150 mm from the anterior edge of the head of the femur
  • The fore-end shall e separated from the side by a cut at right angles to the dorsal (loin) edge of the side and passing between the ventral ends of the third/fourth or fourth/fifth ribs.
  • The back and belly shall be separated by a cut parallel to the dorsal edge of the middle, the location of the cut dependent on the width of the back required.


Visual inspection of butchery standards aligned to specification. Copy of specification(s).