LESSON TWENTY-FIVE 
THE PIG AND HIS PRODUCTS 
1. Pork.—The flesh of the pig is known as pork, and is 
used either fresh or cured. The sides when cured and 
treated are sold as bacon. Some breeds of hogs deposit 
so much fat in the region of the sides that a good grade of 
bacon is not possible to obtain. The best breakfast bacon 
is secured from those breeds bred up as bacon hogs and 
so fed as to get a good mixture of lean meat and fat. 
Pork contains a large proportion of fat and is therefore 
difficult to digest compared with beef. The fat is quite 
soft in character. It has been estimated that salted pork 
requires five hours for digestion, roast pork four hours 
and boiled ham three hours. Bacon is the most digestible 
form of all. 
2. Lard.—To obtain 
lard, the tissues con- 
taining the fat are cut 
into small pieces, 
heated in an open ves- 
sel over the fire and 
constantly stirred. The 
heating causes the fat 
cells to burst. After 
this is accomplished the 
liquid fat is poured off 
and is ready for use. 
Lard is a mixture of 
fats, containing palmi- 
tin, olein and stearin. His MAJESTY, THE PIG 
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