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Francois Vecchio Middle Section

Francois Vecchio Middle Section. Cutting alongside the baby back ribs. Cutting alongside the baby back ribs. . Boning the loin still in place. Boneless loin still part of the center. Baby back ribs cut from vertebrae. Center, boneless, skin on, rolled for ( Poretchetta ) .

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Francois Vecchio Middle Section

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  1. Francois VecchioMiddle Section

  2. Cutting alongside the baby back ribs. Cutting alongside the baby back ribs. . Boning the loin still in place. Boneless loin still part of the center

  3. Baby back ribs cut from vertebrae. Center, boneless, skin on, rolled for ( Poretchetta ). Loin reaching the seam to the back fat. Loin removal, (note the minimal scoring of the ribs by the saw.)

  4. Loin trimming with straps on. Loin center ready for Pancetta cut. . Boneless loin with straps.

  5. Boneless loin with straps. Belly and back fat. Outside muscle showing on the shoulder / belly cut.

  6. Where to align the Pancetta / back fat cut. Pancetta / rib cut showing the lean seam. Back fat and rib strap Where to cut off the belly buttons

  7. Belly strap cut. Belly strap removed. Where to cut the flank from the Pancetta. Lean seam at flank side of Pancetta

  8. Flank steaks removal. Belly strap, flank, Pancetta, belly back strap, back fat (blades on). Rolling a skin on Pancetta. Where to score the bevel edge of the Pancetta after cure for rolling.

  9. Pancetta skinned. Skinning the Pancetta.. Pancetta Skinned.

  10. Skinning back fat. Skin on back fat. Back blades and flanks 95%. Skinning belly back strap (use for course ground salami).

  11. 95% lean designated = Pork I 50/50 from flank. Belly back strap ( course Salami, saucissons ). Soft fat ( Pates’, breakfast sausages, rendering.

  12. Skins Back fat ( hard fat for Salami and premium sausages ).

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