TYPES AND MARKET CLASSES OF LIVE STOCK 



307 



into the bacon or English cuts, so called because they are suitable 

 for the English trade. The principal English cuts are Wiltshire 

 sides, Cumberland sides, and long-cut hams. These cuts are 

 also sold under several other names depending on some technical 

 variations in the manner of preparing the side for the retail 

 trade. The Wiltshire side comprises the entire side (half the 

 hog), minus the head, feet, shoulder blade, and hip bone. The 



Fig. 98. Fat and Bacon Carcasses Compared. 



Note the difference in size, and especially the difference in fatness, between 

 the fat carcass on the left and the bacon carcass on the right. 



belly is trimmed smooth and even. These sides average 40 to 

 70 pounds and are selected especially for thickness of lean meat 

 and a light, even covering of fat from 1 to 2 inches thick, not 

 exceeding \y% inches in the best grades. They are made ex- 

 clusively from choice, lean bacon hogs. The best of these hogs 

 weigh 175 to 190 pounds. The drawings which accompany 



