Pig glossary

Carcass

The carcass is what remains of the pig after it has been slaughtered and processed in the abattoir. It is normally cut in two symmetrical half carcasses and without organs in the inside of the body.

English (Global) CarcassEspañol (España) CanalEspañol (Latam) CanalEspañol (Argentina) CanalEspañol (México) CanalTiếng Việt Thịt xẻ