Originally, these processes required a period of 2 to 3 months for their
completion, but they have gradually been shortened until now only a few
days are required for the work. Pork cured and smoked by the new
methods, however, does not possess such excellent flavor and such good
keeping qualities as that so treated by the longer process. Any one who
has the right storage facilities to care for the meat properly will find
it much more economical to purchase a whole carcass or a part of one and
then salt, smoke, or pickle the various pieces that can be treated in
this way than to purchase this meat cut by cut as it is needed
or desired.
CUTS OF PORK
47. NAMES OF PORK CUTS.--The butcher usually buys a whole carcass of
pork. He first divides it into halves by splitting it through the spine,
and then cuts it up into smaller pieces according to the divisions shown
in Fig. 14, which illustrates the outside and the inside of a dressed
hog. As will be observed, the method of cutting up a hog differs greatly
from the cutting of the animals already studied. After the head is
removed, each side is divided into the shoulder, clear back fat, ribs,
loin, middle cut, belly, ham, and two hocks.
48. USES OF PORK CUTS.--Hogs are usually fattened before they are
slaughtered, and as a result there is a layer of fat under the skin
which is trimmed off and used in the making of lard.
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