- zachte omkleding van een vrucht of knol
- the natural outer covering of food (usually removed before eating)
- The freshest watermelon is discovered by knocking on its rind.
- Rind 20
- Fat with rind 20
- Whole, with non-edible rind
- red rind, if required with cheese coating
- white to yellow rind, if required with cheese coating
- thickness of fat, including rind, in millimetres, measured at 7 cm from the midline
- Bellies, whole or trimmed by rectangular cut, without rind and ribs
- ‘boneless loins’ loins and cuts thereof, without tenderloin, with or without subcutaneous fat or rind; (b)
- Its rind is natural, smooth and homogenous, varying in colour from light grey to beige-orange.
- Cuts corresponding to ‘middles’, with or without rind or fat, boned 
- loins and cuts thereof, without tenderloin, with or without subcutaneous fat or rind;
- Cheese rind included in the specimen analyses (yes/no, if yes then also proportion if available);
- Apart from the blood/rind, the sausage also contains approx. 5 % liver.