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—The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists of almost clear fat. This furnishes the cuts which are used for “salt pork” and bacon. Fig. 5 illustrates a common method of cutting up pork, showing the relative position of the cuts in the animal and in the dressed side. The cut designated as “back cut” is almost clear fat and is used for salting and pickling. The “middle cut” is the portion quite generally used for bacon and for “lean ends” salt pork. The belly is salted or pickled, or may be made into sausages.

Fig. 6.—Commercial Cuts of Pork.—(Courtesy of Armour & Co.)

1—Hind Foot

2—Ham

3—Rib Belly

4—Fat Back

5—Pork Loin

6—Cala Ham Butt

7—California Ham

8—Fore Foot

9—Neck

Beneath the “back cut” are the ribs and loin, from which are obtained “spareribs,” “chops,” and roasting pieces, not designated in the figure. The hams and shoulders are more frequently cured, but are also sold fresh as pork “steak.” The tenderloin proper is a comparatively lean and very small strip of meat lying under the bones of the loin and usually weighing a fraction of a pound. Some fat is usually trimmed off from the hams and shoulders which is called “ham and shoulder fat” and is often used for sausages, etc. What is called “leaf lard,” at least in some localities, comes from the inside of the back. It is the kidney fat.

As stated above, cuts as shown in the diagrams herewith correspond to those of which analyses are reported in the table beyond, but do not attempt to show the different methods of cutting followed in markets in different parts of the United States.