234 SOUTHERN PORK PRODUCTION 



greatest returns are realized. Many southern farmers 

 are beginning to make a practice of curing a surplus of 

 pork, to be sold later on in the season, generally to a 

 select retail trade. The hams, shoulders and sides are 

 especially adapted for selling as cured meats. It is very 

 often the case that these parts of the carcass will bring 

 as much or more than the entire hog would on foot, which 

 would leave the head, ribs, backbone, sausage, lard and 

 other parts as clear profit for the extra labor involved. 

 The home retail marketing of pork is especially to be 

 recommended for the small farmer, and a profitable 

 method of marketing in this manner may be developed 

 by the more extensive producer. 



