Products

The tastiest ham starts at Christ Lommers. When it comes to pork legs, our specialists can make any cut you could ask for. After all, as a client, you set your own requirements. That way you are assured of the right raw material for a specific end result. Working together with Sales and Production, we can quickly and effectively provide you with your desired ham cuts.

The consistently high quality of our production process means that our clients are assured of raw uniform materials.
Our products are processed into premium smoked and cooked hams. Nothing goes to waste: the cuttings are used as a base for a wide range of snacks, cold meats and sausages.

WOULD YOU LIKE TO KNOW MORE ABOUT CHRIST LOMMERS’ PRODUCT RANGE?

Please select one of the cuts in the picture below to receive more information.

HAM SLICE

The ham slice is cut from the pig’s hind leg. This makes it one of the key sources for cooked hams.

BUTT END

The butt end comes from the fleshiest part of the pig’s ham (the ‘round’). The butt end is used for the produc-tion of cooked hams and is also a great cut for schnitzels. The cleaned meat does not include any fat, mem-branes or sinews.


COBURGER HAMS

Coburger Ham comes in a range of shapes, weights and sizes. This cut is used for both brined and cooked products.

SHANK END

The shank end serves as a base for a number of products, including fricandeau and various cooked hams. This is substantial pork that is cut from the rump. It has a coarse texture and is best cooked in the oven. Wrap the cut in a slice of bacon for an extra succulent end result.

HAM HOCKS

The ham hock is cut from the pig’s leg and is also known as an ‘Eisbein’. This piece of meat can be supplied in a variety of cuts, depending on the client’s preferences. This meat contains a lot of connective tissue, making it very suited for broths. The meat lends extra taste to mashes and soups.

THICK FLANK

The thick flank is frequently used as a base for ham on the bone and various cooked hams.

PORK FILLET

A tender piece of meat that can be used for all sorts of wonderful dishes. Pork fillet is the tenderest part of the animal and is found along the rear loin. The pork fillet or tenderloin is an elongated, triangular cut. It consists of a tip, a thicker centre part and a relatively thin end strip.

LEAN PORK CUTTINGS

Consistently high quality raw material for minced meat and sausages.