Identifier: southernporkprod00ewin (find matches)
Title: Southern pork production
Year: 1918 (1910s)
Authors: Ewing, Perry Van
Subjects: Pork industry and trade Swine
Publisher: New York, Orange Judd Company
Contributing Library: The Library of Congress
Digitizing Sponsor: Sloan Foundation

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wn, cutting supporting cords where necessary.This permits the stomach and intestines to fall out. Thegall bladder can then be sliced off the liver. The arteryshould be cut that runs down the backbone, the dia-phragm should be cut out around the wall of the body,and the heart, lungs, gullet and tongue removed with therest of the offal. The mouth of the hog can be proppedopen with a block of wood and the whole carcass washeddown several times. The leaf lard and kidney fat canthen be removed if the weather is warm. If the carcassis large, it had best be split down the center by sawingafter removing the head. The carcass should then beallowed to hang over until early the next day, when it isready to be cut up and started curing, if not to be dis-posed of as fresh pork. If the weather is cold it may beallowed to hang longer, but usually the sooner the cur-ing process starts the better. Cutting up the carcass.—After the carcass has cooledovernight it should be taken down and cut up. To do
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248 SOUTHERN PORK PRODUCTION this properly requires a good sharp butcher knife, a longbutcher knife, a saw, a sharp chop^ ax, and a solid table.If not already split the head may be removed and thecarcass split while still hanging, if itis large. If not split and small, thebest way is to place the carcass on thetable and remove the head by cuttingoff an inch back of the ears. Theshoulders are removed by cutting be-tween the fourth and fifth ribs, and thehams are cut off about two inches infront of the pelvic bone. The hamsand shoulders are then split apart, thefeet removed and trimmed, the middlepiece split and the leaf fat removedwith the kidneys. Cuts of pork.—There are severalcommon methods of cutting up pork,especially as regards the middle partof the body. Nearly everyone cuts offthe head, the shoulders and the hamsabout the same. The middle part maybe divided into backbone, ribs andsides, if to be cured, or, if to be soldfresh, it may be cut so as to secure aloin, from which po

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