1909.] 



Co-operative Bacon Curing. 



105 



A hook is then inserted in the apex of the lower jaw, and 

 the animals are suspended to a track bar, head upwards. 

 They are pushed along this bar until they come under the 

 opening of a vertical singeing furnace, which is so con- 

 structed that the carcass of the pig may be hoisted through 

 a circular fire, and in this way the whole carcass is burned 

 or singed. This operation takes only a quarter of a minute, 

 and the burnt carcass is again lowered to the track bar, when 

 it presents a very black and shrivelled appearance. This 

 burning, however, is a great advantage for Wiltshire bacon, 

 inasmuch as it imparts a particularly piquant flavour to 

 the meat. The fact, also, that the fat underneath the skin 

 is momentarily melted is also an advantage, as in subsequent 

 operations it becomes firmer than it would otherwise be. 



After leaving the singeing furnace the carcasses are thrown 

 into a cold-water bath, and are cooled, after which the sinews 

 of the hind feet are exposed and a gambrel inserted, so as to 

 spread the hind feet apart. 



By means of the gambrel the carcasses are then hoisted on 

 to a track bar, and are scraped quite clean and washed. The 

 intestinal and general offal is then removed and taken to a 

 separate apartment, where the different portions are assorted 

 for various uses. 



The flake lard is always left with the carcass, and is 

 weighed in together with the head and feet, so as to form 

 the " dead weight," which is sometimes taken while the 

 carcass is warm, and at other times is ascertained after the 

 excess of animal heat has dissipated. When the carcass is 

 weighed in the warm condition an allowance of four pounds 

 is made for loss of weight in cooling. Cooling in the open 

 air, so as to allow of the dissipation of the excess of animal 

 heat, usually occupies about six hours. After removing the 

 offal and weighing the carcasses, they are split up into sides. 

 The head and forefeet are severed and the lard removed. It 

 may be mentioned here that the head and feet are forthwith 

 chilled and put into pickle to be cured. 



The Curing Process. — The sides are pushed on into the 

 hanging house, in case they have not already been allowed 

 to hang, after which they are pushed along the track bar 

 into the chill room, where they are kept at a temperature 



I 



