Pork is not only very popular in North America but around most parts of the world, and has been for many years. It can be retailed fresh, cured or smoked, and can bring considerable profit if it is merchandised in a variety of ways.

Unlike Beef, Pork is not aged and should be processed and retailed as soon as possible after receiving to maintain freshness and flavor.

This Module provides descriptive diagrams and graphics that serve as a guide in the development of hands-on skills for processing Pork.

Pork Topics include:

  • Classification and Grading of Pork
  • Fabrication and Processing of Primal and Sub-primal Cuts
  • Internal Organs
  • Basic Labeling Requirements