The general appearance of the most choice pork is from an
animal, the carcass of which will not weigh less than 50 lbs,
and not more than 120 lbs, according to Voe, author of the
"Market Assistant" published by Orange Judd Company, New
York and Chicago. The skin should present a semi-transparent
appearance, approaching white in color; the fat on the back
should not be less than half inch thick, white and firm, and
the lean should be of a pale reddish color, and juicy. ' The
skin of the older animals is thicker and coarser, while the lean
is of a darker color, but equally sweet, juicy and tender. By
many, fresh pork is considered to be exceedingly unwholesome
during the months of the year of high temperature. This, no
doubt, to a great extent is true, the fatty, gross character of the
flesh not being easily assimilated, when the animal economy of
the human system requires less heating nourishment to the
blood, and therefore requires less irritating food to the diges-
tive organs.
The carcass of pork being intended for immediate use while
in its first state, is hung by the foot of its right hind leg, then
cut down through the skin of the center of the back from the
tail to the neck, followed with the splitting down of the back
bone through the line of the incision, dividing it into halves or
sides. These are again divided, after taking off the head, into
quarters. The hind quarter is first divided by taking off the
leg of pork and when intended for corning, should be kept in
pickle 10 or 12 days before use. The loin of pork, if not too
fat, is good for roasting and also furnishes fine pork chops and
286 FARM AND HOME COOK BOOK
delicate pieces for corning. The fore quarter of pork if small,
is often roasted whole, after having the hlade bone removed;
If large, it is divided across the ribs, using the thin part or
brisket of pork for corning, after taking off the hocks and feet.
Figure I, which shows the pork carcass lying on a block or
table, furnishes a good diagram for cutting. First separate the
head from the carcass, then split the carcass through the back
bone with a chopper, then with a sharp knife loosen the leaf
and kidney fat and tear it away toward the leg, the kidney, of
course, being brought away with it. Each side is then divided
into its fore and hind quarters by leaving two ribs on each of
the latter. The next cut loosens the tenderloin from where it
is connected with the ham, when it is torn out upwards toward
FIG I — PORK CARCASS ON A BLOCK 1
■i
the ribs or head. The hams are then removed, beginning at the '
tail side and cutting circularly to the flank, after sawing the j
small bone about half way and chopping or sawing off the feet. '
Next cut off the brisket of pork, which is usually corned. The |
chine of pork, without the back fat, is much used for chops, .
steaks or roasting, while some prefer this part for sausage I
meat. The back fat, on the loin, is also taken off in the same ]
manner, when the loin is prepared for either chops or roast- '
ing. !
Page 195
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The general appearance of the most choice pork is from an animal, the carcass of which will not weigh less than 50 lbs, and not more than 120 lbs, according to Voe, author of the "Market Assistant" published by Orange Judd Company, New York and Chicago. The skin should present a semi-transparent appearance, approaching white in color; the fat on the back should not be less than half inch thick, white and firm, and the lean should be of a pale reddish color, and juicy. ' The skin of the older animals is thicker and coarser, while the lean is of a darker color, but equally sweet, juicy and tender. By many, fresh pork is considered to be exceedingly unwholesome during the months of the year of high temperature. This, no doubt, to a great extent is true, the fatty, gross character of the flesh not being easily assimilated, when the animal economy of the human system requires less heating nourishment to the blood, and therefore requires less irritating food to the digestive organs.
The carcass of pork being intended for immediate use while in its first state, is hung by the foot of its right hind leg, then cut down through the skin of the center of the back from the tail to the neck, followed with the splitting down of the back bone through the line of the incision, dividing it into halves or sides. These are again divided, after taking off the head, into quarters. The hind quarter is first divided by taking off the leg of pork and when intended for corning, should be kept in pickle 10 or 12 days before use. The loin of pork, if not too fat, is good for roasting and also furnishes fine pork chops and
delicate pieces for corning. The fore quarter of pork if small, is often roasted whole, after having the hlade bone removed; If large, it is divided across the ribs, using the thin part or brisket of pork for corning, after taking off the hocks and feet. Figure I, which shows the pork carcass lying on a block or table, furnishes a good diagram for cutting. First separate the head from the carcass, then split the carcass through the back bone with a chopper, then with a sharp knife loosen the leaf and kidney fat and tear it away toward the leg, the kidney, of course, being brought away with it. Each side is then divided into its fore and hind quarters by leaving two ribs on each of the latter. The next cut loosens the tenderloin from where it is connected with the ham, when it is torn out upwards toward
FIG I — PORK CARCASS ON A BLOCK 1
■i
the ribs or head. The hams are then removed, beginning at the ' tail side and cutting circularly to the flank, after sawing the j small bone about half way and chopping or sawing off the feet. ' Next cut off the brisket of pork, which is usually corned. The | chine of pork, without the back fat, is much used for chops, . steaks or roasting, while some prefer this part for sausage I meat. The back fat, on the loin, is also taken off in the same ] manner, when the loin is prepared for either chops or roast- ' ing. !