TICAN Premium Quality Pork Products Table of Contents
2 Table of Contents
About TICAN...... 4
Pork Forends...... 8
Pork Middles...... 24
Pork Loins and Tenderloins...... 30
Pork Belly...... 46
Pork Legs...... 54
Pork Ribs and Bones...... 66
Pork for Manufacturing...... 80
Pork Byproducts...... 108
3 About TICAN
4 TICAN is a modern and globally focused food company, driven by a strong sense of regional pride and tradition.
Founded in 1928 when a group of local farmers started their own slaughterhouse, TICAN has grown to be the second largest slaughterhouse in Denmark. We export approximately 85–90% of our production to 140 countries around the world. Countries like Australia, Japan, Germany, the USA and Russia, have come to know the service that TICAN delivers and count on us for high quality meats at the right price.
Simply put, our mission is to: “Meet customer needs, whilst maintaining the highest standard of meat quality”.
5 About TICAN
6 Raw Material – Our pigs come from TICAN’s 300 farmer co-ops in North West Denmark. To ensure that our farmers rear a consistently healthy hog, our settlement-per-kilo payment system is based on specific quality perimeters. The Danish standards on animal welfare, whereby vets work onsite to check the health of the pig, ensure that our safety levels are second to none.
Meat Quality – Our ability to find solutions to our customer’s specialised needs – such as tailor-made, high quality cuts, 100% standardised cuts, bespoke packaging, and a guarantee of no foreign material – enables our customers to differentiate their products and brands from the competition.
7 Pork Forends
8 “I joined the industry over 30 years ago, working in the deboning section. I think quality has always been high, because traditionally we were working with trained butchers who knew what they were looking for. What is interesting today is that the quality demand is still high, but more and more it is coming from the consumer.”
Favourite cut: Neck roast
Jan Iversen Plant manager, forends
9 Pork Forends
Pork forend 1301
Pork forend with jowl.
10 Pork forend 1304
Pork forend without jowl meat.
11 Pork Forends
Pork shoulder 1309
Pork shoulder, tennis cut.
12 Pork shoulder 1312
Pork shoulder, bone in, without collar.
13 Pork Forends
Pork shoulder 1313
Pork shoulder boneless without shoulder chap and shank meat. Trimmed to app. 88% CL.
14 Pork shoulder 1315
Pork shoulder boneless, rind on.
15 Pork Forends
Pork shoulder 1316
1313 pork shoulder split in three pieces, each piece vacuum packed.
16 Pork shoulder 1356
1350 pork shoulder split in four pieces, each piece vacuum packed.
17 Pork Forends
Pork shoulder 1350
Pork shoulder boneless with shank and shoulder chap. Trimmed to app. 2 mm fat. App. 82% CL.
18 Pork shoulder 9363
Pork shoulder boneless, rindless, with shank meat and chap. App. 77% CL.
19 Pork Forends
Pork collar 1320
Pork collar, trimmed, boneless. With false lean.
20 Pork collar 1327
Pork collar, trimmed, boneless. Narrow cut. With false lean, trimmed.
21 Pork Forends
Pork collar 1328
Pork collar, trimmed, boneless. Narrow cut. Without false lean.
22 Pork collar 9321
Pork collar Kataroosu, narrow cut, false lean with 5–8 mm fat, candy wrapped.
23 Pork Middles
24 “In our daily work, my colleagues and I have a strong focus on quality – not only the meat quality and specification – but also ensuring that our products are free from bones or soft-bones – or any kind of foreign material. I try to put myself in the place of the customer, and then try to eliminate any problems that could arise at their end.”
Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
25 Pork Middles
Pork middle 1401
Pork middle, rind on, bone in.
26 Pork middle 1408
Pork middle, rind on, boneless.
27 Pork Middles
Pork middle 1420
Pork middle, rindless, boneless max 12 mm fat.
28 29 Pork Loins and Tenderloins
30 “The thing that keeps me interested is the opportunity to do specialty cuts. Different cultures have different needs, like Japan, where once a year they require a particular cut for their Obon festival. We meet these specialised needs by pairing our production people with the customer’s production people.”
Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
31 Pork Loins and Tenderloins
Pork loin 1600
Pork loin, rind on, bone in.
32 Pork loin 1550
Pork loin, rind and boneless, cut max. 25 mm from the dark muscle, max. 10 mm fat.
33 Pork Loins and Tenderloins
Pork loin 1601
Pork loin, bone in, with oyster piece, defatted to 3 mm fat.
34 Pork loin 1603
Pork loin, boneless, without oyster piece, trimmed to dark muscle.
35 Pork Loins and Tenderloins
Pork loin 1606
Pork loin, boneless, sheet ribbed, without oyster piece, cut max. 25 mm from the dark muscle, max. 3 mm fat.
36 Pork loin 1612
Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane.
37 Pork Loins and Tenderloins
Pork loin 1617
Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane, with top muscle in the oyster end.
38 Pork loin 1660
Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Max. 3 mm fat.
39 Pork Loins and Tenderloins
Pork loin 1669
Pork loin, boneless, sheet ribbed, without false meat and gristle. Max. 3 mm fat. Cut close to the dark muscle line.
40 Pork loin 1697
Pork loin, boneless, sheet ribbed, without oyster piece and false meat. Defatted to the membrane, without top muscle in the oyster end. Min 3.5 kg.
41 Pork Loins and Tenderloins
Pork tenderloin 1905
Pork tenderloin, trimmed. With chain, piece of flank and leg muscle.
42 Pork tenderloin 1906
Pork tenderloin, trimmed. With chain, without piece of flank and leg muscle.
43 Pork Loins and Tenderloins
Pork tenderloin 1908
Pork tenderloin, trimmed. Without chain, without piece of flank and leg muscle.
44 45 Pork Belly
46 “I started out in this industry as an apprentice over 20 years ago, and have seen a lot of changes in that time. Largely this has been with the technology used. When I started it was a really manual job, but today we have equipment that enables us to be more efficient, and to maintain a consistently high quality.”
Favourite cut: Loin steak
Henrik Lawaetz
47 Pork Belly
Pork belly 1801
Pork belly, rind on, bone in, full length and width.
48 Pork belly 1812
Pork belly, rind on, single ribbed, width 230 +/- 10 mm, length 530 +/- 10 mm.
49 Pork Belly
Pork belly 1815
Pork belly narrow cut, ribs single german cut, length max 56 cm, full width.
50 Pork belly 1822
Pork belly, narrow cut, rind on, sheet ribbed, softbone in, width 200 +/- 10 mm, length 500 +/- 20 mm.
51 Pork Belly
Pork belly 1863
Pork belly, rindless, boneless, single ribbed, without belly flank, width 230 +/- 10 mm, length 530 mm +/- 10 mm, weight 3.2–4.3 kg.
52 Pork belly 1871
Pork belly, narrow cut, rindless, boneless, sheet ribbed, without belly flank, width 19–22 cm, length 48–54 cm.
53 Pork Legs
54 “I have been in this industry for over 35 years, so of course I think experience goes a long way in producing the best cut. The demand for quality and price comes from different areas today. We need to produce the highest quality cuts with the highest yield. That’s where an experienced knife comes in handy.”
Favourite cut: Rib steak
Kim Sørensen Manager, leg department
55 Pork Legs
Pork leg 1201
Pork leg, bone in, straight cut.
56 Pork leg 1203
Pork leg, bone in, round cut, without tailbone, flank fat and flank meat.
57 Pork Legs
Pork leg 1263
Pork leg, converter gammon, bone- and rindless, round cut.
58 Pork leg 1277
Pork leg, converter gammon, boneless, round cut.
59 Pork Legs
Pork leg 1282
Pork leg, horseshoe gammon, without starfat and flap, roundcut.
60 Pork horseshoe chump-end 1221
Pork leg muscle, chump-end, app. 90% CL.
61 Pork Legs
Pork top side 1267
Pork leg muscle, top side without cap.
62 Pork thick flank 1259
Pork thick flank.
63 Pork Legs
Pork leg eisbein 1934
Pork “Eisbein“/”Mini haxen” – Pork leg shank muscle with radius.
64 65 Pork Ribs and Bones
66 “Being a medium size company, TICAN has a lot of flexibility in terms of meeting the needs of our customers. We will sit down with a customer’s production and work out how we can improve our service, through cut, or packaging, so that our customers have less product handling at their end. This reduces their cost while increasing our value. Everybody wins.”
Favourite cut: Loin
Jesper Madsen Manager, middle, loin and belly department
67 Pork Ribs and Bones
Pork loin rib 1645
Pork loin back rib, narrow cut.
68 Pork loin rib 1648
Pork loin back rib, wide cut.
69 Pork Ribs and Bones
Pork sparerib 1838
Pork sparerib with breastbone, narrow cut.
70 Pork sparerib 1839
Pork sparerib without breastbone, narrow cut.
71 Pork Ribs and Bones
Pork loin flat bone 1646
Pork loin featherbone.
72 Pork riblet 1330
Pork riblet, with breast bone.
73 Pork Ribs and Bones
Pork neck bone 1344
Pork neck bone with riblet.
74 Pork neck bone 1345
Pork neck bone, without riblet.
75 Pork Ribs and Bones
Pork humerous bone 1972
Pork forend humerous bone.
76 Pork soft bone 1841
Pork soft bone.
77 Pork Ribs and Bones
Pork tip bone 1997
Pork tip bone.
78 Pork tail bone 4904
Pork tail bone.
79 Pork for Manufacturing
80 “I joined TICAN thirty-years ago in the deboning department. Today I am managing our packing plant. Basically, we receive the finished cuts, pack them how the customer wants them, and get them shipped out. This is where we win over our competitors. We work closely with the customer to find out how we can pack their meat in order to cut product handling, and therefore costs, on their side. It’s a very personal service.”
Favourite cut: Loin
Søren Andersen Manager, packing and dispatch department
81 Pork for Manufacturing
Pork shank meat 1247
Pork shank meat, bone- and rindless, app. 92% CL.
82 Pork forend trimmings 1342
Pork forend trimmings, app. 70% CL.
83 Pork for Manufacturing
Pork shoulder chaps 1334
Pork shoulder chaps, rindless, app. 50% CL.
84 Pork shank meat 1347
Pork shank meat, app. 94% CL.
85 Pork for Manufacturing
Pork shoulder jowl 1962
Pork shoulder jowl, rindless, app. 50% CL.
86 Pork shoulder maxi jowl 1965
Pork shoulder maxi jowl, rindless, app. 50% CL.
87 Pork for Manufacturing
Pork oyster piece 1621
Pork oyster piece, app. 95% CL.
88 Pork shoulder maxi jowl, rind on 1966
Pork shoulder maxi jowl, rind on.
89 Pork for Manufacturing
Pork loin trimmings 1640
Pork loin trimmings, app. 60% CL.
90 Pork belly strips 1831
Pork belly strips, rindless, app. 65% CL.
91 Pork for Manufacturing
Pork belly flanks 1835
Pork belly flanks, rindless, app. 65% CL.
92 Pork leg trimmings 1242
Pork leg trimmings, app. 80% CL.
93 Pork for Manufacturing
Pork neck fat 1340
Pork neck fat.
94 Pork cutting fat 1341
Pork cutting fat from for ends.
95 Pork for Manufacturing
Pork cutting fat 1343
Pork soft cutting fat from for ends.
96