346 



Types and Market Classes of Live Stock 



subsequent smoking requires from 2 to 8 days. ^ In this respect pork 

 has a decided advantage over beef and mutton which are sold almost 

 entirely in the fresh state, and the hog market is stabilized to some 

 extent as a result of it. 



The only pork cuts sold extensively as fresh cuts are loins, tender- 

 loins, and spare ribs. Some hams and shoulders are also sold in the 

 fresh state. Following are brief discussions of the various curing pro- 

 cesses: 2 



Mess pork, which is made from packing hog carcasses, is a simple 

 method of packing cheap pork and was much used in the early days of 



Pork Products from a 250-PouniJ Hog— Finished Weights 



heek and he.id meat, ears, lips, and snouts. 

 2j Including: plucks, gullet meat, weasand meal, giblet meat, tongues, kidneys, and stomach 

 linings. 

 (3( Including; casings, blood, hair, grease, and tankage. 

 Note — .Although this method of cutting is typical, proportions vary with trade requirements. 



Fig. 131. ^Weights of the finished wholesale cuts from a 250-pound hog. 



the packing industry. It is prepared by cutting the side into strips 

 about six inches wide and packing in salt brine (to which is added 12 

 ounces of saltpetre per barrel) in tight barrels (18x29 inches) at 200 

 pounds net weight of cured pork per barrel or 355 pounds gross. It is 

 shipped principally to the southern states, northern lumber camps, and 

 South America. 



Barreled or plain-pickled pork is similar to mess pork except that 

 more salt is used and no saltpetre is added. It consists of mess, fat 

 back, and belly pork. 



Dry-salt meats, the other common product of packing carcasses, 

 are heavy sides, bellies, shoulders, fat backs, and jowls cured in dry 



1 Progressive Hog Raising, p. 84. 

 2111. Bui. 147. 



