280 MARKETING AND CURING 
lard’ and “ prime steam lard.” The Chicago Board of Trade 
regulations state: ‘‘ Choice lard to be made from leaf and 
trimmings only, either steam or kettle-rendered, the manner 
of rendering to be branded on the tierce.” The same regulations 
state: ‘ Standard prime steam lard should be solely the product 
of the trimmings and other fat parts of hogs.” This permits 
the intestinal fat or fat from any other parts to be used in the 
manufacture of prime steam lard, whereas choice lard is made 
from the leaf and trimmings only. Market quotations are based 
upon choice lard. 
Mess pork and short ribs are no longer popular cuts, and 
ia ike) 
n0¢ 24 gog a 229 |22p 247 (22¢6 247 22g G2u Ke me Gree ipsa 
1 
op to 209 qf Gag Wp G 236 186 & 2ig 18f lo 228 ili 
ee 
Fie. 66.—Diagram of Wiltshire side, showing retail dealer’s method of cutting, and approx- 
imate range of values in Great Britain. 
are only made at a time when there is a surplus of hogs above 
the number required for the fresh meat trade, or when, owing 
to speculative conditions, the market price of these products is 
relatively higher than the price of fresh pork cuts. 
The “Wiltshire side” (Figs. 66 and 68) constitutes the 
main export product of Canada and Denmark, but has never 
attained any great importance in the United States. It is 
especially designed to meet the requirements of a certain class 
of English consumers. A Wiltshire side consists of the whole 
side of the hog, less the head and feet. The blade bone of the 
shoulder, the neck bone, and the aiteh bone are removed, the 
top of the ribs sawed off, and the side trimmed as smoothly 
