The best quality of
lard, however, is made from the fat that surrounds the kidneys. This is
called _leaf lard_, because the pieces of fat are similar in shape to
leaves. Such lard has a higher melting point and is more flaky than that
made from fat covering the muscles.
49. The head of pork does not contain a great deal of meat, but, as the
quality of this meat is very good, it is valuable for a number of
special dishes, such as headcheese and scrapple.
The hocks contain considerable gelatine, so they are used for dishes
that solidify, or become firm, after they are made.
[Illustration: Fig. 14]
[Illustration: FIG. 15]
[Illustration: FIG. 16]
[Illustration: FIG. 17]
50. A shoulder of pork cut roughly from the carcass is shown in Fig. 15.
This piece provides both roasts and steaks, or, when trimmed, it may
be cured or smoked. The front leg, which is usually cut to include the
lower part of the shoulder, is shown in Fig. 16. The ribs inside this
cut, when cut from underneath, are sold as spareribs. This piece, as
shown in Fig. 17, is generally trimmed to make what is known as
shoulder ham.
[Illustration: FIG. 18]
51. The ribs and the loin cut in one piece are shown in Fig. 18. From
this piece are obtained the most desirable chops and roasts. When a
roast is desired, the rib bones are removed from the rib cut, which then
resembles the piece shown in Fig.
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