19. Directly under the backbone in
these cuts is the tenderest piece of pork to be had. When this is
removed in one piece, it is, as in beef, called the _tenderloin_. Very
often, however, it is left in to be cut up with the rest of the loin.
[Illustration: FIG. 19]
52. The middle cut is commonly used for bacon, while the belly is most
suitable for salt pork. These two cuts consist of large quantities of
fat and only narrow layers of lean. They are especially valuable for
enriching and flavoring foods, such as beans, that are neither rich in
fat nor highly flavored.
[Illustration: FIG. 20]
53. The hind leg, or untrimmed ham, just as it is cut from the carcass,
is shown in Fig. 20. When this piece is trimmed and ready for curing or
for roasting, it appears as shown in Fig. 21. As will be noticed, the
outside skin, or rind, is not removed from either the shoulder or
the ham.
[Illustration: FIG. 21]
54. TABLE OF PORK CUTS.--As is done in explaining the meats that have
been considered previously, there is here presented a table, designated
as Table III, that gives the names of the pork cuts and the uses to
which they may be put. This table will assist the housewife materially
in learning the names and uses of the various cuts of pork.
TABLE III
NAMES AND USES OF PORK CUTS
NAMES OF CUTS USES OF CUTS
Head Headcheese, boiling, baking
Shoulder Steaks, roasting, curing, smoking
Spareribs Roasting, boiling
Belly Salt pork, curing
Middle cut Bacon, curing, smoking
Ribs Chops, roasting
Loin Chops, roasting
Ham Roasting, curing, smoking
Back fat Lard
Hock Boiling, making jelly
Internal organs and trimmings Sausage
* * * * *
COOKING OF PORK
FRESH PORK AND ITS PREPARATION
55.
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