Light.
FIG. 119.—PORK LOINS.
“Cumberland Sides” have the end from which the ham is taken cut square; the leg cut off below the knee joint; the shoulder ribs, neckbone, back-bone and blood vein taken out; breast-bone sawed or cut down smooth and even with the face of the side; and should not be back-strapped or flanked. They are made from good and choice bacon hogs and average 20 to 60 pounds, but the bulk run 25 to 40 pounds. This is by far the leading export side cut, and being made in various grades and averages is suitable for converting into other English side cuts, such as “Yorkshires,” “Birminghams,” “Staffords.”
Wiltshire.
Long clear.
Cumberland.
Yorkshire.
Dublin.
Staffordshire.
FIG. 120.—LONG SIDES.
Long Rib Sides are made from the same as Cumberlands except the shoulder bones are taken out and the leg cut off close to the breast. The average weight is 18 to 25 pounds.