Long Clear Sides are cut the same as long ribs and in addition have the ribs taken out. For English trade, they are made from good bacon hogs weighing 120 to 160 pounds dressed, and the sides weigh 18 to 26 pounds. For regular Board of Trade delivery they must not average less than 45 pounds. The latter are used in domestic trade and Continental Europe, and are made from the heaviest bacon hogs and from comparatively lean butcher hogs. Extra long clears are made like long clears except that the loin is also removed. They are seldom used.
“Dublin” Middles are thin lean sides cut like “Cumberlands” and in addition the leg cut off close to the breast. They are made from light, common bacon hogs and pigs. The sides weigh 12 to 20 pounds. See [Fig. 120].
Bellies.
—The grades of this cut are Dry-Salt, Sweet-Pickle, Breakfast-Bacon and “English” Bellies.
Dry Salt Bellies.
—These are made from short rib sides of mixed packing hogs by cutting off the back. For delivery on the Board of Trade they must be “Well cut and trimmed; no bellies that are coarse, bruised, soft or unsound shall be accepted.” However, they are not as closely trimmed as sweet-pickle bellies. They are made in averages from 10 to 45 pounds. They are quoted as Dry-Salt Rib and Dry-Salt Clear Bellies, the latter having the ribs removed and being made usually from bellies weighing less than 25 pounds. When smoked they are known as “Bacon Meats.”
Sweet-Pickle Bellies.
—These are made from butcher bacon and good packing hogs, being “well cut and trimmed, to average, in lots, not to exceed 14 pounds.” The edges are squared and trimmed more closely than Dry-Salt bellies. They are made in 6 to 14 pound averages.
Breakfast-Bacon Bellies.
—These are clear bellies cut from bacon or light butcher hogs and selected with reference to firmness, color, proportions of fat and lean, smooth skin and general quality. They are trimmed still more closely than the regular sweet-pickle bellies. Selected bellies of this class weighing 4 to 10 pounds are known as Fancy or Special Breakfast Bacon Bellies and are made into the best brands of sugar-cured breakfast-bacon. The second brand includes bellies that are too fat for fancy bacon, or which lack the necessary firmness of flesh and thin smooth skin. They weigh 4 to 16 pounds.