^oasf Pork— All fat 241 



English ROAST FORK, against the modern 

 principle of sacrificing every thing to fat, 

 and conisequcntly against those breeds, too 

 frequently and deeply crossed with the fo- 

 reign forms which produce no lean. In ba- 

 con or salted pork, all fat may be tolerable, 

 and even may be preferred by sorne palates ; 

 but in roasted pork, it is not possible but 

 that a certain portion of lean flesh must be 

 desirable, scarcely a taste of which is to be 

 found in the hinder loins, at any rate, of 

 the species under consideration. The little 

 flesh, too, yielded by suchp ork, is of an infe- 

 rior greasy quality, and insipid flavour, per- 

 haps necessarily, from being .so thoroughly 

 saturated with the fatty material : and 

 should pigs of this description be slaughter- 

 ed before they have become ripe or fat, 

 their pork will be ordinary, and their weight 

 very short of tlie profitable standard. On 

 such considerations, the western pigs, chief- 

 ly those of Berks, Oxford, and Bucks, pos- 

 sess a decided superiority over the eastern, 

 of Essex, Suffolk, and Norfolk; not to 

 foro"-'^ in other quahfication in the former, at 



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