This is the Boneless Loin rolled up and tied with string so it presents a uniform thickness for oven roasting. Full length can be supplied to restaurants but in the markets it’s more likely to be a half loin.
Alternative Name: N/A
Suggested Preparation: Slow Roast
Pork Primal: Pork Loin
NAMP code: 413A
Number of Pieces: 1
Average Yield/Piece: 10.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
