248 



SOUTHERN PORK PRODUCTION 



this properly requires a good sharp butcher knife, a long 

 butcher knife, a saw, a sharp chop ax, and a solid table. 

 If not already split the head maj' be removed and the 

 carcass split while still hanging, if it 

 is large. If not split and small, the 

 best way is to place the carcass on the 

 table and remove the head by cutting 

 off an inch back of the ears. The 

 shoulders are remo\'ed by cutting be- 

 tween the fourth and fifth ribs, and the 

 hams are cut off about two inches in 

 front of the pel\ ic bone. The hams 

 and shoulders are then split apart, the 

 feet removed and trimmed, the middle 

 piece split and the leaf fat removed 

 with the kidne3's. 



Cuts of pork. — There are several 

 common methods of cutting up pork, 

 especially as regards the middle part 

 of the body. Nearly everyone cuts off 

 the head, the shoulders and the hams 

 about the same. The middle part may 



Showing the usu- be divided into backbone, ribs and 



al method of cut- ^j^^ -^ ^^ ^^^^j j^ ^ ,^ 



ting the side into 



(1) ham, (2) fresh, it may be cut so as to secure a 



'"^'I^; ,x^^,' ^,^J^^' loin, from which pork chops are ob- 

 and (4) shoulder. . . , ., . 



tamed, leavmg the ribs and sides ; in 



either case the sides may be divided into the middle cut 



and belly. On the farm the most common method where 



the meat is to be cured is to have the following cuts : 



Head, shoulders, hams, side, ribs, backbone, leaf lard 



and trimmings. In addition to the above, one also has 



the feet, heart and liver. 



