Pork cuts

Classic, juicy, and versatile cut for direct cooking and marinated preparations Pork chops are a bone-in anatomical cut taken from the dorsal section of the rack, including the rib bone, loin muscle, and surface fat cover. They are distinguished by their natural tenderness, good fat marbling, and excellent yield in direct-cooking methods such as grilling, griddling, oven roasting, or barbecuing.A product suitable for traditional butcheries, quick-service restaurants, catering, marinated product lines, and fresh ready-to-eat dishes. Available in whole or portioned formats, also in MAP or vacuum-packed versions.

Pork Bone-In Roll – Traditional Cut for Roasts and Slow CookingThe Pork Log with Bone is a traditional cut obtained from the central part of the pig’s hind leg, including the bone. This cut, characterized by a well-balanced ratio of lean meat, fat marbling, and a central bone, is ideal for slow cooking methods that enhance the full flavor and succulence typical of pork.Thanks to the presence of the bone, the pork log releases intense aromas during cooking, making it perfect for roasts, braised dishes, and traditional rustic Italian main courses.

Pork Loin Ribs | Extra-Tender Ribs for Barbecue and OvenPork Loin Ribs are a beloved cut, prized for their perfect balance of tender meat, bone, and fat.
Taken from the upper part of the rib cage, near the loin, these ribs are meatier than baby back ribs and offer a succulent bite — ideal for slow cooking.Perfect for barbecue cooking with spicy marinades or slow oven glazing, loin ribs release all the authentic flavor of high-quality pork. With proper preparation, they become exceptionally tender and easily fall off the bone, delivering an intense and enveloping taste experience.Selected from premium-quality pigs, these ribs are ideal for both grill enthusiasts and professional chefs.
Try them with spicy rubs, smoked, or glazed in BBQ sauce — success guaranteed.

The pork tenderloin is one of the most prized cuts of the pig carcass, taken from the inner lumbosacral section, specifically from the psoas major muscle. It is a long, slender muscle that is scarcely used during the animal’s life, giving the meat exceptional tenderness, an extremely fine grain, and very low fat content.The pork tenderloin is the perfect cut for those seeking both speed in the kitchen and quality on the plate. Extra lean, tender when sliced, and delicately flavored, it is ideal for quick preparations that don’t compromise on yield or tenderness.

The Bologna Pork Loin is an anatomical cut obtained from the pig’s back, deboned and trimmed according to the traditional “Bolognese-style” processing standard. It is presented without ribs, with a uniform muscle cover and a regular section, ideal for preparing roasts, cooked cold cuts, artisanal mortadella, porchetta, or whole-slice cuts. Sourced from selected Italian or EU pigs, the cut is expertly trimmed to ensure consistent sizing and the absence of residual cartilage, offering excellent performance for tying and cooking. The Bologna Loin is a professional cut, essential for those working in the artisan processing of pork. From modern porchetta to ready-to-slice roasts and premium mortadella, this cut delivers yield, precision, and quality in every stage of processing.Also perfect for delicatessens and large-scale retail chains (GDO) seeking fresh products for cooking or pre-slicing, packaged in skin, ATM, or vacuum-sealed formats.

The Pork Neck Loin is a highly valued cut of meat taken from the upper part of the pig’s neck, known for its balanced marbling of fat and muscle. This characteristic makes the meat especially tender, juicy, and full of flavor — perfect for satisfying the most discerning palates.Thanks to the careful selection of pigs raised with respect for animal welfare and quality standards, the Pork Neck Loin from Centro Carne represents the ideal choice for those seeking a genuine and versatile product.Usage Tips Tender and flavorful roasts, thanks to slow cooking that enhances the meat’s softnessTraditional cured meat preparations such as lonzino and coppa, where the quality of the raw material makes all the difference.Pan or oven cooking to preserve the integrity of the natural flavor

The Venezia cut or rack with bone is the part of the pig consisting of the bone-in loin (Bologna cut) including the rib section. Its weight typically ranges from 10 to 15 kilograms.

The Padova LoinThe Padova Pork Loin is a complete and structured cut, obtained from the traditional portioning of the pork carcass according to the Venetian “Padova” standard. It includes, in a single block, three fundamental anatomical sections: ➤ Bologna Loin (loin with bone) ➤ Neck with bone (dorsal cervical muscle)
➤ Full Rib Section (ventral part of the rack)It is an ideal cut for:
1) Deboning for Artisan Cured Meats: Excellent for producing aged loin, coppa, marinated ribs, or salted pork loin. The fat cap and bone ensure the ideal aroma and structure for curing. 2) Whole or Portioned Cooking: Can be cut into chops, roasts, oven-baked loins, or grill racks. Perfect for BBQ, slow roasting, or low-temperature cooking, thanks to its balanced fat content and connective tissue.
3) Industrial Processing:
The yield of lean and semi-fat meat makes it suitable for fresh cuts, pre-cooked portions, or cooked deli meats.This configuration makes it a high-yield, versatile cut, ideal for artisanal processing, counter portioning, or use in charcuterie production. At Centro Carne S.r.l., the Padova Loin is selected and trimmed according to precise standards, using heavy Italian pigs from a fully controlled supply chain.