OEDEE OF PACHYDEEMATA. 
177 
The second quality of pork, interlarded, seasoned, and chopped 
fine, is used in making saveloys. 
The most fleshy of the intestines, pickled and seasoned, when 
divided into long fillets, and mixed with pieces of lean flesh and 
little hits of the fat, introduced into portions of the gut, constitute 
what is called the andouille (chitterlings). These are generally 
eaten grilled. They are also sometimes smoked, and cooked in 
soup. 
Pigs’ tongues are also greatly esteemed. 
Pickled pork is prepared by preserving various parts, such as 
portions of the fillet and brisket,, in a stone jar or barrel containing 
salt and water. 
The mass of fat which covers the neck and chest, melted over a 
fire, furnishes that grease of the Pig, which is called lard, and 
which advantageously replaces butter in many culinary prepa- 
rations. 
Ham (the familiar appellation for the leg and thigh of the 
Pig, when preserved after a certain manner) plays a prominent 
part in the alimentation of the public. In Prance, the best hams 
are prepared in the departments of the Bas-Phin, of the Haut- 
Bhin, of the Meuse, of the Moselle, the Ardennes, the Yosges, 
and the Basses-Pyrenees. Hams from Mayence, Westphalia, 
and Jutland are much esteemed. The best English hams are 
those of Yorkshire, Hampshire, and Berkshire. The superiority 
of the Bayonne hams is due to the excellence of the race of Pigs 
which supply them, and to the good quality of the salt which is 
extracted from the springs situated at Salies, the chef -lieu of the 
canton of the Department of the Pyrenees, and with which they 
are prepared. The excellent hams of Mayence are cured by 
salting and dipping them in a preservative mixture ; after which 
they are hung for six weeks in the interior of a chimney, so that 
they may be thoroughly impregnated by smoke ; ultimately they 
are placed in layers, in barrels furnished with a chafing dish, in 
which juniper wood is burnt. 
The small Westphalia ham is usually smoked for three weeks 
over a smouldering fire made of juniper branches. 
A ham fair is held in Paris on Tuesday, Wednesday, and 
Thursday of the Holy Week. It formerly took place in the square 
opposite the principal entrance to the Cathedral of Hotre-Dame ; 
N 
