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 carcasses 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 or cook it too
much; when underdone it is exceedingly unwholesome.