Cutting up the Carcass. When selling pork the aim is to sell the bones with 

 the meat, so in that case they are not removed. But for home use it is convenient 

 to get rid of the bones. The carcass is not split down the centre, but down each 

 side of the backbone, cutting the ribs where they join the vertebra 1 . The ribs and 

 pelvic bone are severed with a sharp axe or cleaver. The rest is done with a knife. 



Showing Raised Partition for feeding Little Pigs away from the Sow. 



It is well to leave the rind of the back uncut until the carcass has well cooled. 

 The head is then cut off after being split in two lengthwise and placed in salty 

 water. 



Cutting up a Side of Pork. The legs should be cut off above the knee and hock. 

 The kidneys are found in the leaf-lard and are taken out. The leaf-lard is then 

 removed by pulling away backwards. The ribs are taken away next with the knife, 

 and they should be cut away with as little flesh as possible. These are then cut 

 up into pieces suitable for cooking. After the side has been separated into its 

 natural divisions of shoulder, bacon, and ham, it will be found that these pieces 

 are irregular in shape, and have quantities of flabby or fat meat attached, especially 

 toward the under-sides. The thick layers of fat and the flabby part of the belly 

 should be cut away. The short pelvic bone in the ham should also be taken away 

 It may be stated here that the shoulder is the hardest part to cure and keep and 

 should be used first. 



Preparing the Trimmings for Use Sausage. All the lean meat and a certain 

 amount of fat goes into sausage. One-third fat to two-thirds lean, or two-fifths fat 

 to three-fifths lean, may be used, according to requirements. The heart may also 

 be used in making sausage, and also the cheeks or jowls. These latter, however, 

 do not improve the quality of the sausage. All bones and rinds are removed from 



Farrowing-pen arranged with Fenders to prevent the Sow crushing her Young. 



the meat intended for sausage, and after cutting into strips it is run through a 

 grinder the finer the better. The amount and nature of seasoning depends on 

 taste, but usually to every 30 Ibl of meat is added % Ib. of table-salt and 2 oz. of 

 pepper. In addition, if for immediate use, 1 to 2 oz. of sage is added; if for 

 keeping some time, the same amount of allspice is substituted for the sage. 



