PORK
Head for cheese.
Shoulder same as ham but have it boned. Has same flavor and is much cheaper.
Loin used for chops or roast.
Ham for boiling, roasting or pan broiling.
LESS-USED EDIBLE PARTS OF ANIMAL, AND METHODS OF COOKING BEST ADAPTED TO THEIR USE
| ORGAN | ANIMAL SOURCE | METHODS OF COOKING |
| Brains | Sheep Pork | Broiled or scrambled with egg |
| Heart | Veal Pork Beef | Stuffed, baked or broiled |
| Kidney | Beef Lamb Veal | Stewed or sauted |
| Liver | Beef Veal Lamb | Fried, boiled, sauted or broiled |
| Sweetbreads | Young Veal Young Beef | Creamed, broiled |
| Tail | Beef Pork | Soup or boiled |
| Tongue | Beef Pork | Boiled, pickled, corned |
| Tripe | Veal | Broiled or boiled |
| Fat | All Animals | Fried out for cooking or soap making |
| Pigs Feet | Pork | Pickled or boiled or used with meat from head for head cheese |