Processed Style: Frozen, Fresh | Form & Cut: Carcasses, Half Carcasses, Blood, Bone, Bone Marrow, Breast, Cutting, Feet, Filet, Flank Steak, Muscle, Neck, Rump, Shin, Stomach, Thick Flank, Topside, Gammon | Type: Soft Fat, With Bone, Boneless | Part: Fatback, Loin, Loin - Ribs, Belly, Belly - Spare Ribs, Shoulder, Shoulder - Hock, Offal, Offal - Liver, Others - Head, Others - Ear, Others - Tongue, Others - Rind, Offal - Lung, Leg