All parts of the seal are used:
- The back muscle is sold as a whole loin, loin portion, or smoked meat.
- The flippers are used to make pulled seal meat recipes, stews, pies, jerky, and charcuterie.
- Flanks are sold as ribs or processed and cured to make charcuterie.
- Everything else—the trims—are used in various products and preparations, from seal burger to salami or bologna.
For the home chef, the possibilities are endless.