Pork  – Chilled half carcasses, E/S class, shoulders, hams, bellies (grade A & B), loins, collars, knuckles, silversides, topsides, rumps, oyster pieces, cutting fat, back fat, neck fat, soft fat, flare fat, front feet, hind feet, half heads, mixed rinds, jowls, baader meat, head meat, trimmings (80, 70, 50, 90), hind shanks, front shank, shank meat, diaphragm, bloody trimmings, ribbs, neck bones, tails ….

Offals – Liver, hearts, lungs, trachea, ears, spleen, snouts, stomachs, pizzel, sternum, kidney, etc…

Sow – half carcasses, boneless hams, shoulders, collars, trimmings 80/20, cutting fat, bellies, jowls, tenderloins, heads.