Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 14

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Fresh pork is not so popular a meat as corned or salted, although fresh pork from a pig which has been carefully fed before killing is a delicate meat.

The upper part of the fore legs, or the shoulders, and the upper parts of the hind legs, or the hams, are salted and smoked. The sides of the pork creature are salted and smoked for bacon.

The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork.

The head is used for making souse and cheese.

The feet are sold fresh or pickled.

The brains, livers, and kidneys are also used the same as those of beef.