Last Update: 10 Dec 2021.

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1.3 Primal cuts of bacon: Fore-ends

Found in:

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):
Joints
Neck-end45%
Bacon75%
Shoulder75%
Picnic75%
Fore-hock75%
Collar70%
Rashers
Top back70%
Collar70%
Cooked rashers50%
Steaks
Bacon75%
Shoulder75%
Picnic75%
Fore-hock75%
Collar75%
  • The lean meat may be encased in an added covering of back fat and or rind.

Evidence

Visual inspection of product.