10 to 12 lbs. average.
14 to 16 lbs. average.
18 to 20 lbs. average.
20 to 25 lbs. average.
25 to 30 lbs. average.
30 to 35 lbs. average.
35 to 40 lbs. average.
These cuts may be used for the domestic trade and are usually under twenty-five pounds average in weight. The heavier backs are, however, in general practice used mainly for the export trade.
Long Clears.
—These are made from the sides, hams being cut off, backbone and ribs removed, shoulder blade taken out, the leg cut off close to the brisket; being the entire side of the hog, with the ham and the bones removed.
Extra Long Clears.
—These are trimmed the same as long clears, except that the loin is cut out.
Bellies.
—These are cut with the sides squared and well trimmed on all edges. They are cured in sweet pickle, plain pickle, or dry salt and graded generally, as follows:
10 to 12 lbs. average.
14 to 16 lbs. average.
18 to 20 lbs. average.
20 to 25 lbs. average.
25 to 30 lbs. average.