The method involves vertically suspending a pig semi-carcass (1) by a back leg. A shoulder (12) is separated from the pig semi-carcass suspended in a vertical position, by cutting with a knife. Separation of a throat (13) and of a chest (14) is performed on the pig semi-carcass in the vertical position. A semi-carcass part is cut into three pieces including a ham (17), spareribs (16) and a loin (15). The pig semi-carcass suspended by the back leg is supported against a vertical support.
展开▼
