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Classic
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page 6
PORK.
No. 1. Leg, used for smoked hams, roasts and corned pork.
No. 2. Hind-loin, used for roasts, chops and baked dishes.
No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops.
No. 4. Spare-rib, used for roasts, chops, stews.
No. 5. Shoulder, used for smoked shoulder, roasts and corned pork.
No. 6. Brisket and flank, used for pickling in salt, and smoked bacon.
The cheek is used for pickling in salt, also the shank or shin. The feet are
usually used for souse and jelly.
For family use, the leg is the most economical, that is when fresh, and the loin
the richest. The best pork is from carcases weighing from fifty to about one
hundred and twenty-five pounds. Pork is a white and close meat, and it is almost
impossible to over-roast pork or cook it too much; when underdone it is
exceedingly unwholesome.
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