1. Francois Vecchio Middle Section

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

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

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

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

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

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

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

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

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