Boning a Loin

Although most butchers will bone a loin of pork if asked, you can easily do the job yourself with a boning knife. Remove any skin and trim the excess fat before boning, stuffing, rolling and roasting.

1. Holding the loin, cut between the ribs; do not cut the meat deeper than the thickness of the ribs.

   

2. Cut down behind the ribs using a cleaver, cleaning as much meat off the bones as possible.

   

3. Work the knife around and under the chine bones, lifting it away from the meat as you cut.

   

4. Open the loin out flat and then cut two lengthwise slits through the meat, taking care not to cut right through. Insert stuffing (see box).

   

5. Roll up the loin, starting at one of the long sides, and tie secured with kitchen string. The joint is now ready for cooking.