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Swine Discovery - Retail Cuts - Smoked Loin Rib Chop
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Cut taken from the
Loin
Smoked Loin Rib Chop
Cured and smoked chop taken from the rib cage and cut the thickness of one rib bone (usually about 3/4 inch thick).
Contains vertebrae and rib bone.
Loin muscle is the primary muscle, and some other smaller muscles may also be present.
Has some fat and a little connective tissue separating the muscles, and some fat on the outside.
*Cookery Method = Dry
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