Fig. 135. — Hog carcass cuts. 1, short-cut ham; 2, loin; 3, belly; 4, 



picnic butt ; 5, Boston butt ; 6, jowl ; 7, hock ; 8, fat back ; 9, clear plate ; 



2, 8, back; 2, 3, 8, side; 4, 7, picnic shoulder; 5, 9, shoulder butt; 



8, 9, long fat back ; 4, 5, 7, 9, rough shoulder. (Illinois Bulletin 147.) 



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