REQUIREMENTS

-AS TO THE

CUTTING AND PACKING OF HOG PRODUCTS

BARRELED PORK.

MESS PORK.

Standard mess pork should be made from sides of well-fatted Standard. hogs, split through or on one side of the backbone, and equal proportions on both sides, cut into strips of reasonably uniform width, properly flanked and not backstrapped.

Between October 1 and the last day of February, inclusive, one hundred and ninety (190) pounds, and between March 1st and September 30th, inclusive, one hundred and ninety-three (193) pounds of green meat, numbering not over sixteen (16) pieces, including the regular proportion of flank and shoulder cuts, placed four layers on edge without excessive crowding or bruising, shall be packed in each barrel, with not less than forty (40) pounds of coarse salt, and barrel filled with brine of full strength; or forty (40) pounds of coarse salt, and, in addition thereto, fifteen (15) pounds of salt, and barrel filled with cold water.

PRIME MESS PORK.

style of cut.

Prime mess pork should be made from the shoulders and sides of Style of hogshogs weighing from one hundred (100) to one hundred and seventyfive (175) pounds, net, to be cut as near as practicable into square pieces of four (4) pounds each; the shank of the shoulder to be cut off close to the breast.

One hundred and ninety (190) pounds of green meat in the pro- Weight. portion of twenty (20) pieces of shoulder cuts to thirty (30) pieces of Proportion of side cuts shall be properly packed in each barrel, with not less than pieces. twenty (20) pounds of coarse salt, and barrel filled with brine of full strength; or, twenty (20) pounds of coarse salt, and, in addition thereto, fifteen (15) pounds of salt, and barrel filled with water. There shall also be put into each barrel twelve (12) ounces of saltpetre.

EXTRA PRIME PORK.

Brine.

Extra prime pork should be made from heavy untrimmed shoul- Make and cut. ders, cut into three (3) pieces; the leg to be cut off close to the breast,

and in all other respects to be cut, selected and packed as mess pork.

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Requirements.

Requirements.

Requirements.

Requirements.

Requirements.

Require

ments.

How cut.

Weight.

LIGHT MESS PORK.

Light mess pork should be made from sides of reasonably wellfatted hogs; and in all other respects to be cut, selected and packed same as mess pork, except that as many as twenty-two (22) pieces may be put into each barrel.

BACK PORK.

Back pork should be made from the backs of well-fatted hogs, after bellies have been taken off, cut into pieces of about six (6) pounds each, and in all other respects to be cut, selected and packed in the same manner as mess pork.

EXTRA SHOULDER PORK.

Extra shoulder pork should be made from heavy trimmed shoulders, cut into three (3) pieces; the leg to be cut off close to the breast, and in all other respects to be cut, selected and packed in the same manner as mess pork.

EXTRA CLEAR PORK.

Extra clear pork should be made from the sides of extra heavy, well-fatted hogs, the backbone and ribs to be taken out, the number of pieces in each barrel not to exceed fourteen (14), and in all other respects to be cut, selected and packed in the same manner as mess pork.

CLEAR PORK.

Clear pork should be made from the sides of extra heavy, wellfatted hogs, the backbone and half the rib next the backbone to be taken out, the number of pieces in each barrel not to exceed fourteen (14), and in all other respects to be cut, selected and packed in the same manner as mess pork.

CLEAR BACK PORK.

Clear back pork should be made from the backs of heavy, wel.fatted hogs, after bellies have been taken off, and backbone and ribs taken out, cut into pieces of about six (6) pounds each, and in all other respects to be packed in the same manner as mess pork.

PICKLED MEATS.

STANDARD SWEET PICKLED HAMS.

Standard sweet pickled hams should be cut short and well rounded at the butt, properly faced, shank cut off enough above the hock joint to expose the marrow, to be reasonably uniform in size, and to average, in lots, not to exceed sixteen (16) pounds, with no ham to weigh less than twelve (12) pounds, and none to weigh over twenty (20) pounds. Three hundred (300) pounds block weight shall be packed in each tierce, with either twenty-two (22) pounds of salt, three (3) quarts of good syrup, twelve (12) ounces of saltpetre, and tierces filled with water, or tierce filled with sweet pickle, made according to above standard.

STANDARD SWEET PICKLED SHOULDERS.

Standard sweet pickled shoulders should be well cut and trimmed, How cut. reasonably uniform in size, and to average in lots, not to exceed sixteen (16) pounds. Three hundred (300) pounds, block weight, Weight. shall be packed in each tierce. Pickle the same as used for hams.

NEW YORK SHOULDERS.

Pickle.

New York shoulders should be made from small, smooth hogs, Requirements. shank cut off one inch above the knee joint, butted about one inch from the blade bone, neck and breast flap taken off, and trimmed close and smooth, reasonably uniform in size, and to average, in lots, not to exceed fourteen (14) pounds. Three hundred (300) pounds, block weight, shall be packed in each tierce. Pickle same as used for hams. pickle. BOSTON SHOULDERS.

Weight and

Boston shoulders should be made from medium sized, smooth, Requirements. fat hogs, shank cut off about one inch above the knee joint, and butt cut off about two inches above the second knuckle and slightly rounded, neck cut square and breastflap taken off, trimmed close and smooth, and not to exceed twelve (12) pounds average. Three hundred (300) pounds, block weight, shall be packed in each tierce. pickle. Pickle the same as used for hams.

CALIFORNIA HAMS.

Weight and

California hams should be made from smooth, well-fatted hogs, Requirements. shank cut off above the knee joint, trimmed as full on the face as possible, butt taken off to the edge of the blade, well rounded at the butt in the shape of a ham, breastflap taken off, and trimmed close and smooth, reasonably uniform in size, and to average, in lots, not to exceed twelve (12) pounds. Three hundred (300) pounds, block weight, Weight and shall be packed in each tierce. Pickle the same as used for hams.

SKINNED HAMS.

pickle.

Skinned hams should be cut and packed in all respects the same Requirements. as Standard sweet pickled hams, except that the skin must be removed down to the shank, and the fat neatly trimmed off within half (1⁄2) an inch of the lean, and to average eighteen (18) to twentytwo (22) pounds.

SWEET PICKLED RIB BELLIES.

Sweet pickled rib bellies should be made from nice, smooth hogs, Requirements. well cut and trimmed, to average, in lots, not to exceed fourteen (14) pounds. Three hundred (300) pounds, block weight, shall be packed pickle. in each tierce.

Pickle the same as used for hams.

SWEET PICKLED CLEAR BELLIES.

Weight and

Sweet pickled clear bellies should in all respects be cut and Requirements. packed same as above, except that all the bone should be removed.

DRY SALTED RIB BELLIES.

Dry salted rib bellies shall be well cut and trimmed; no bellies Requirements. that are coarse, bruised, soft or unsound shall be accepted.

DRY SALTED CLEAR BELLIES.

Dry salted clear bellies shall in all respects be cut and trimmed Requirements. the same as dry salted rib bellies, and subject to the same requirements, except that all the bone shall be removed.

Requirements.

To be uniform.

How cut.

How cut.

Shoulder blade out.

How made.

How made.

How made.

How made.

BRANDING.

The packer's name, location, number of pieces, and date of packing, shall be branded on the head of each package of pickled meats at the time of packing. Also, on each package of lard shall be branded the date of packing of such lard.

UNIFORMITY OF PICKLED MEATS.

All pickled meats should be sized when packed, the light, medium and heavy separately, as nearly as practicable.

CUT MEATS:

SHOULDERS.

Shoulders should be cut as close as possible to the back part of the forearm joint, without exposing the knuckle, butted off square on top; neckbone and short ribs taken out, neck squared off, blood vein lifted and cut out, breastflap to be trimmed off, and foot to be cut off on or above the knee joint.

SKINNED SHOULDERS.

Skinned shoulders should be cut and trimmed in all respects like the New York shoulder, except that in addition the skin should be taken off to the shank and the fat trimmed off within one-half (1⁄2) an inch of the lean.

BLADED SHOULDERS.

Bladed shoulders should be cut the same as Standard shoulders, excepting the shoulder blade to be taken out and the corners rounded.

ROUGH SIDES.

Rough sides should be made by slitting the hog through or on one side of the backbone, and an equal proportion of both sides must be delivered on sales to make them Standard.

SHORT CLEAR SIDES.

Short clear sides should be cut reasonably square at each end, the backbone and ribs to be taken out, henchbone and breastbone sawed or cut down smooth and even with the face of the side. Feather of bladebone not to be removed and no incision (pocket) to be made in the side.

EXTRA SHORT CLEAR SIDES.

Extra short clear sides should be made same as short clear, except that all the loin must be taken off the back.

SHORT RIB SIDES.

To make short rib sides the backbone should be taken out, henchbone and breastbone sawed or cut down smooth and even with the face of the side; feather of bladebone not to be removed and no incision (pocket) to be made in the side.

LONG CLEAR SIDES.

Should be cut reasonably square at both the tail end and the How made. shoulder end, the neck taken off and smoothly trimmed, backbone, shoulder bones, and ribs must be taken out, also the leg bone and blade, henchbone and breastbone sawed off or cut down smooth and even with the face of the side.

EXTRA LONG CLEAR SIDES.

Should be cut and trimmed in all respects like the long clear, How made. except that in addition all the loin should be neatly trimmed off down to the fat.

SHORT CLEAR BACKS.

Short clear backs should be made from the sides of smooth hogs, How made. from which the bellies have been cut, backbone and ribs taken out, and the lean left on, tailbone sawed off even with the face of the meat, and trimmed smooth and square on all the edges.

SHORT FAT BACKS.

Short fat backs should be made from the sides of heavy, well- How made. fatted hogs, from which the bellies have been cut, backbone and ribs taken out, and all the lean taken off, to be trimmed smoothly and properly squared on all the edges.

LONG FAT BACKS.

Long fat backs should be made from smooth, heavy, well-fatted How made. hogs, the side to be cut through the center of the ribs, from the ham to and including the shoulder, and all the lean to be taken out, trimmed smoothly and properly squared on all the edges.

CUMBERLAND SIDES.

Cumberland sides should have the end from which the ham is How made. taken cut square; the leg cut off below the knee joint; the shoulder ribs, neckbone, backbone and blood vein taken out; the breastbone sawed or cut down smooth and even with the face of the side, and should not be backstrapped or flanked.

LONG RIB SIDES.

Should be made same as Cumberlands, except that the blade- How made. bone must be taken out, and the leg cut off close to the breast.

BIRMINGHAM SIDES.

Birmingham sides should have the backbone, ribs and bladebone How made. taken out, pocket piece cut out and pocket nicely rounded, knucklebone left in, and leg cut off close to the breast.

SOUTH STAFFORDSHIRE SIDES.

South Staffordshire sides should be made the same as Birming- How made. ham, except loin taken out full to top of shoulder blade, leaving only a thin strip of lean along the back; knuckle left in, and leg cut off close to the breast.