Kjötbókin

Processed from 8. and 11. rib loin. Loin bones and cartilage are removed, ribs left behind. Is available either with or without skin. Without skin the loin is fully trimmed so the fat on the surface is most 5 mm. Whole loin is divided into halves in thoracic vertebrae so that one to two  ribs follows the loin or rib loin with 6 to 9 ribs by type.