THE PORK CARCASS AND ITS CUTS 



483 



type of bacon is not com- 

 mon in America, the smaller 

 side, free of shoulder and 

 ham, being used. 



The shoulder is separated 

 from the head, just back of 

 the ears, and the leg is cut 

 off above the knee joint. 

 The shoulder is prepared 

 into several styles of cuts, 

 and is often sold under 

 the trade name of picnic or 

 California ham. Pieces 

 called butts are cut from 

 the top of the shoulder and 

 from the jowl. 



The head is not very 

 valuable, but is used as 



Swifts StandardPadcCuts 

 Chicago Jftyle 



Fly. 263. "The various cuts differ con 

 stderably as to methods of grading." 



It 



fresh meat, for scrapple, sausage and head cheese, 

 also pickled. 



The relative amounts and values of pork cuts, as secured 

 from a 250-pound hog, that dressed out about 80 per cent 

 ;nv thus reported by Wallace's Farmer (Dec. 8, 1911) : 



Total 



199 Av. $0.14.1 



