280 



MARKETING AND CURING 



lard " and " prime steam lard." The Chicago Board of Trade 

 regulations state : " Choice lard to be made from leaf and 

 trimmings only, either steam or kettle-rendered, the manner 

 of rendering to be branded on the tierce." The same regulations 

 'state: " Standard prime steam lard should be solely the product 

 of the trimmings and other fat parts of hogs." This permits 

 the intestinal fat or fat from any other parts to be used in the 

 manufacture of prime steam lard, whereas choice lard is made 

 from the leaf and trimmings only. Market quotations are based 

 upon choice lard. 



Mess pork and short ribs are no longer popular cuts, and 



FIG. 66. Diagram of Wiltshire side, showing retail dealer's method of cutting, and approx- 

 imate range of values in Great Britain. 



are only made at a time when there is a surplus of hogs above 

 the number required for the fresh meat trade, or when, owing 

 to speculative conditions, the market price of these products is 

 relatively higher than the price of fresh pork cuts. 



The " Wiltshire side " (Figs. 66 and 68) constitutes the 

 main export product of Canada and Denmark, but has never 

 attained any great importance in the United States. It is 

 especially designed to meet the requirement's of a certain class 

 of English consumers. A Wiltshire side consists of the whole 

 side of the hog, less the head and feet. The blade bone of the 

 shoulder, the neck bone, and the aitch bone are removed, the 

 top of the ribs sawed off, and the side trimmed as smoothly 



