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- Pork
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- Side
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- Side 11 ribs
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Bacon piece (d. stegestykke) and breast plate (d. kogestykke)
Obtained from deboned pork side with cheek. Bacon piece is obtained from the rib portion from deboned pork side by cutting the flank by cross section back to the last rib section, then the side is divided into half by longitudinal cut along the side, across the rib section so that the wide of each piece is approximately 15 cm. The other part is the breast plate. The skin is then cut.