Boulevard de l'Abbaye, 35160


Mon - Sat 9:00 -18:30



High Quality Pork ready for export

Main Supplies

Cut Chart

Pork Shoulder

Pork shoulder is a relatively tough and inexpensive cut of meat layered with fat that comes from the pig’s shoulder region. You may also see this cut labeled as pork butt or Boston butt, but this is actually shoulder meat. The actual rear of the pig is called the ham. Pork shoulder is sold bone-in or boneless, and can typically weigh between five and 10 pounds.


A really meaty chop, cut from the rump of the pig, it can be bought either on or off the bone. Chump is a cheap cut with delicious flavour and texture. It’s versatile and easy to cook, either fried, grilled or barbecued. Serve with a tangy chutney or dressing to cut through the fattiness of the chop.

Whole pork Head

Whole pork Head Pig head is enjoyed roasted or stewed, or learn to make headcheese. We can split the head … Goat head will arrive whole, not split in half. Approx. 2 lbs. Gluten …

pork carcass

Pork is a very popular and versatile meat. Due to its size, it can be merchandised and delivered as whole, in sides, or broken down into primals (Figure 23). The majority of the pork comes from choice butcher hogs that are about six months old at the age of slaughter. The entire dressed hog carcass weighs about 75 kilograms (165 pounds). Very little of the hog carcass goes to waste. It can be retailed fresh, cured, or smoked and can be very profitable if merchandised in a number of ways.


Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. Legs and shoulders, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone. Three common cuts of the leg include the rump (upper portion), centre, and shank (lower portion).