Case Studies of Value Added Production and Marketing

Exhibit A - Whole Carcass Cutout Illustration - 8 of 19
HAM 2, 23.5 lbs
Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation
Identifier Weight (lbs)
Cut 1 15.9 Christmas Ham Piema de puerco 2.49 Christmas
Freshness,
Bone-out
Stuffed and baked
(nuts, hot pepper,
almonds)
Ham C
Ham C (Christmas Ham) shall be processed from either
Ham A or Ham B by removing all bones. The Ham Hock
is removed from the leg bone (femur) at the joint by a
knife cut at the joint of the leg bone (femur) and hock
(tibia and fibula). All associated muscle will be removed
with the Ham Hock according to cutting specification for
Ham Hock. After removal of the pelvic bone (Ham A), the
leg bone (femur) is removed by following the natural
seam of the inside ham (semimembranosus) muscle to
the leg bone. This item shall be completely free of all
bones and cartilage and include the muscles mentioned
in Ham A and B.
HAM 2, 23.5 lbs
Portion Cut Portion Cut Classification Spanish Price Seasonal Quality Preparation
Identifier Weight (lbs)
Cut 2 1.4 Ham Hock Chamorro 1.29 Year round Freshness, Carnitas, stew,
Bone-in,
Thickness
pozole
The Ham Hock is removed from the leg bone (femur) at
the joint by a knife cut at the joint of the leg bone
(femur) and hock (tibia and fibula). All associated muscle
will be removed with the Ham Hock.
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