<span>Pork Loin</span>

The pork loin is the most tender cut of the pork and can be used in many different ways. The three main separations of the loin are rib end, centre cut and tenderloin end. From the loin we get great roasts and even better chops. The rack portion of the loin is ideal for making a roast or cutting pork chops for grilling/BBQ. A whole pork loin can be boned out and cut into boneless pork chops for grilling/BBQ or also dry roasted.

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PRODUCT NAME
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  • PRODUCT NAME Whole pork loin
    SIZE/PACK SIZE
  • PRODUCT NAME Boneless pork loin
    SIZE/PACK SIZE
  • PRODUCT NAME Boneless pork loin (short cut)
    SIZE/PACK SIZE
  • PRODUCT NAME Boneless pork chops
    SIZE/PACK SIZE
  • PRODUCT NAME Bone in pork chops
    SIZE/PACK SIZE
  • PRODUCT NAME Pork loin roast
    SIZE/PACK SIZE
  • PRODUCT NAME Boneless pork loin roast
    SIZE/PACK SIZE
  • PRODUCT NAME Tara’s peameal bacon
    SIZE/PACK SIZE
  • PRODUCT NAME Tara’s peameal bacon sliced
    SIZE/PACK SIZE
  • PRODUCT NAME Breaded pork schnitzel
    SIZE/PACK SIZE 4oz-6oz/ 5kg
  • PRODUCT NAME Breaded pork schnitzel (cooked)
    SIZE/PACK SIZE 5kg

Zone 1

L4H, L6A, L4L, L4K, M9V, M9L, M3N, M3J, M9M, M3I, M3K, M3M, M9W

Zone 2

L7A, L6Z, L6R, L6P, L6X, L6V, L6S, L6Y, L6W, L6T, L5N, L5W, L5T, L5P, L5S, L4T, L4V

Zone 3

L5M, L5V, LSR, L4Z, L4W, M9C, L5L, L5C, L5B, L5A, L4Y, L4X, L5K, L5H, L5G, L5E, L5J

Zone 4

M9R, M9P, M9N, M9B, M9A, M8Z, M8X, M8W, M8V, M8Y

Zone 5

L4E, L4S, L4C, L4B, L4J, L3T, M2R, M2M, M2H, M3H, M2N, M2K

Zone 6

M6L, M6A, M5M, M2P, M2L, M3B, M4N, M4R, M4P, M59, M6B, M6M, M6N, M6E, M6C, M4G, M3C, M4A, M4B, M4H, M4T, M4V, M6G, M6H, M6P, M6S, M6R, M6J, M6K, M5V, M5T, M5S, M4Y, M4X, M5G, M5B, M5J, M5E, M5J, M5A, M4M, M4L, M4E

Zone 7

L6C, L6E, L3R, L3P, L6G, L3S, M1W, M1V, M2J, M1T, M1S

Zone 8

L6B, M1X, M1B, M1G, M1E, M1C

Zone 9

M3A, M1R, M1P, M1H, M1L, M1K, M1J, M1N, M1M

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