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Last Update: 10 Dec 2021.

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1.5 Primal cuts of bacon: Backs

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Bacon & Gammon / Production Specification Guidance

1.5.1 Product shall comply with the following specification:

  • Visual lean (overall) minimum 75% VL
  • Visual lean (in prime) minimum 80% VL
  • Eye Muscle depth at deepest point minimum 50mm
  • Fat depth over eye muscle maximum 10mm (maximum 12mm including rind)

1.5.2 For rashers from the back, product shall comply with the following specification:

  • Eye muscle depth at deepest point minimum 50mm
  • Fat depth over eye muscle maximum 10mm (maximum 12mm including rind)