Identify the trimmed technical cuts of pork and determine their main uses

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Practise the main uses of pork and discover which products come from the different technical cuts.

Learning objectives

Je herkent het verschil tussen niet afgevliesde en afgevliesde technische delen.

Je begrijpt de hoofdbestemmingen van de verschillende afgevliesde technische delen.

This training material is included in

All about pork

Gain insight into how the pig carcass is structured. From technical cuts and professional terminology to the correct preparation method for each portioned product. You will apply this knowledge in practical assignments.

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This training material is included in

All about pork

Included training materials: