Hams are of two general kinds, short-cut and long-cut. The former are made from com paratively fat, plump hams, trimmed short and round at the butt, with the foot cut off gen erally above the hock joint. Long-cut hams are lean, long hams, with the butt left full and the foot taken off at the first joint below the hook. Sides include various grades and cuts of short ribs, short clears and "English* bacon sides. Short rib sides include regular short ribs, job bing or rough short ribs, hard short ribs, extra short ribs or "extra ribs," and square cut or "English" short ribs. Short clear sides include regular short clear sides and extra short clear sides or "extra clears." "English" bacon sides, comprising both the side and shoulder, and in one instance the ham also, include Wiltshire, Cumberland, Dublin, long rib, long dear, York shire and Staffordshire sides.
Bellies include dry-salt, sweet-pickle, break fast bacon and English bellies. Backs include the short rib backs, short clear backs, short fat backs and long fat hacks. Loins consisting of the back with the fat trimmed off are sold either as regular pork loins or as loin rolls.
The standard grades of shoulders are rough, regular, picnic, New York style, skinned, square, New Orleans style and boneless rolled shoulders. Shoulder butts are cut from muscular parts of the ends of tops of the shoulders. Jowl butts are made from the jowl (neck and face). The various grades of shoulder butts are boneless Boston style, Mil waukee style, Buffalo style, New York style, picnic, dry-salt and square-cut butts. Plates
are made from the heavy fat which covers the ends or tops of the shoulders. They are known to the trade as regular plates and clear plates. The so-called back plates are made from fat backs.
Miscellaneous The miscellaneous cuts of pork may be grouped as mess pork. belly pork, shoulder pork, spareribs and trim mings. Mess pork includes regular mess pork, light mess pork, prime mess pork, extra clear pork and loin clear pork. Belly pork includes regular belly pork, brisket pork and rib and lean belly pork. Back pork includes regular back pork (short cut mess or family back pork), clear back pork, fat back and short cut clear pork and ham butt pork (loin end or rump pork).
Shoulder pork consists of extra prime pork and Boston style butt pork. Bean pork or dear butt pork is made from thejowl. Spareribs are termed "full-sheet," "half-sheet* and "back bone" spare ribs. Neck bones including the shoulder ribs come within this general class. Trimmings are of two grades: special lean or "A" and regular or "B" grade. The standard grades of lard are kettle rendered, neutral, prime steam, refined and compound lard. They differ as to the kinds of fats from which they are made, methods of rendering, color, flavor and grain. Lard compounds are composed of a mixture of pork fats with other animal or vege table fats or oils. Lard substitutes or vege table shortening contain no pork fats or oils. being composed wholly of vegetable fats, or of vegetable fats with beef fats added.