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Loin, Sirloin and Tenderloin

Pork loin, bone-in, with tenderloin

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A regular pork loin is whole, including the bone and the tenderloin. Its length is determined by the cut of the shoulder and the leg. Its width starts at the shoulder with a first rib approximately 4 cm in length and ends at approximately 1.5 cm from the tenderloin. The surface glands of the tenderloin are trimmed. Defatting of the loin is undertaken according to the chosen product code.

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