large, regular fatless pork trimmings without visible tendons for blanched sausages (e.g. ham sausages) and for raw maturing sausage of the highest quality.

SI: (pork)

large pork trimmings as the basic material for blanched cold slicing sausages. The meat is lean, without tendons. Maximum visible fat content is 5%.

SII: (pork)

basic raw material for the production of emulsions. Mainly composed of lean meat with some content of tendons and maximum visible fat content 6%.

SIII: (pork)

gross, not selected material for stuffing. Lean belly meat, shoulder blade without rind and pork leg trimmings. Visible fat 30%.

SIV: (pork)

gross, assorted raw material, ideal for stuffing. Solid pieces of fatty belly strips of visible fat content 60%.

SV: (pork)

gross, assorted raw material for stuffing and emulsified blanched sausages. Composed of lean meat from heads without rinds and glands.

SVI: (pork)

trimmings of back fat with meat from the neck. Ideal material for emulsions.

SVII: (pork)

cutting back fat for emulsions and stuffing.

SVIII: (pork)

fat trimmings with small rinds and very small parts of lean meat.

SIX: (pork)

basic material for spreading raw maturing medium-fat sausages and liver sausages. Jowl without rinds and glands is the base.

SX: (pork)

basic material for coarse stuffing and beef delicacies. Selected meat pieces without visible fat and tendons.

RI: (beef)

basic material for blanched as well as raw maturing sausages. Lean meat with carefully removed tendons. Visible fat content is 5%.

RII: (beef)

for fine ground meats, blanched sausages and various raw meats. Lean meat with carefully removed tendons, and visible fat content up to 10%.

RIII: (beef)

material used for emulsified blanched and raw sausages. Fatty meat with tendons from heads and bones. Maximum visible fat content: 15%.

RIV: (beef)

basic material for spreading and slicing raw sausages as well as for blanched sausages. Meat trimmings without tendons of high fat content. Minimal visible fat content: 30%.

RV: (beef)