Types and Market Classes of Live Stock 347 



salt, pumped (injected) with brine, and shipped in coarse salt. They 

 are usually shipped loose, but sometimes are put up in boxes containing 

 25 to 500 pounds. 



Sweet-pickled meats are cured in sweet brine containing syrup and 

 saltpetre. The bulk of sweet pickled and other sugar-cured meats are 

 smoked after curing. 



Smoked meats are cured in sweet pickle or in dry salt and sugar, 

 and are then smoked after curing. Hams and picnic shoulders from 

 all classes of hogs are generally sweet pickled and smoked. Bacon 

 meats and bacon bellies are either dry salted or sweet pickled prior to 

 smoking. The best of these are breakfast bacon bellies which are dry 

 cured and smoked lightly. 



English meats are principally cuts from bacon hogs and are dry- 

 cured in English salt and saltpetre and then packed in borax or salt 

 for export, chiefly to Great Britain. The principal cuts handled in 

 this way are long bacon sides, long-cut hams, clear ^ backs and bellies, 

 and square shoulders. After shipment abroad they are generally dried 

 or smoked lightly before they are sold at retail. 



Boiled meats are rolled boneless cuts, including hams, picnic 

 shoulders, and loins, cured in sweet pickle, cooked in water, and lightly 

 smoked. They are made principally from heavy hogs. 



The United States Census of 1920 reported the total value of the 

 products of slaughtering and meat packing in the United States to be 

 $4,283,416,521. The following list of these products is of interest as 

 indicating the importance of pork and the relative value of cured pork 

 and cured beef: 



Value of meats and meat products produced in United States in 1919 



Per cent of 

 Product Value total value 



Fresh meat: 



Beef $846,794,386 19.8 



Veal 83,912,942 2.0 



Mutton and lamb 120,338.355 2.8 



Pork 532,669,835 12.4 



Cured meat: 



Beef 28,359,892 .7 



Pork 1,217,589,927 28.4 



Canned goods 96,904,341 2.3 



Sausage 173,587,401 4.0 



Lard 415,817,212 9.7 



Lard compounds and substitutes. 123,724,098 2.9 



Oleooil 31,212,708 .7 



Other oils 9,153,123 .2 



Tallow and oleo stock 36,276,065 .8 



Stearin 8,999,349 .2 



Oleomargarine 36,777,815 .9 



All other products 521 ,299,072 12.2 



Total 4,283,416,521 100.0 



I Backbone and ribs removed. 



