Last Update: 10 Dec 2021.
1.3 Primal cuts of bacon: Fore-ends
Bacon & Gammon / Production Specification Guidance
1.3.1 For cured fore-ends the product shall comply with the following specification:
- Visual lean at cut face minimum 70% VL
1.3.2 For fore-end joints, steaks and rashers, products derived from bacon fore-ends in their natural form, or from fore-ends or fore-end meat which has been formed by pressing into moulds or casings and possibly heat-treated or smoked, shall comply with the following specification:
- The product shall retain its integral muscle structure.
- The product shall comply with the following minimum standards for leanness (Minimum, % VL):
- The lean meat may be encased in an added covering of back fat and or rind.
Visual inspection of product.