Shoulder Pork.
—Consists of the following products made from shoulders and butts:
Extra prime pork is “made from heavy untrimmed shoulders cut into three pieces, the leg to be cut off close to the breast, and in all other respects to be cut, selected and packed in the same manner as mess pork.” The pieces average about four pounds. This and the preceding cut are not used as extensively as formerly.
Boston style butt pork is made from Boston style butts averaging four to seven pounds, packed in plain pickle.
Bean pork or clear butt pork is made from the jowl or fat cheek of the hog, cut square, trimmed smooth and averaging three to four pounds, packed in plain pickle.
Spareribs.
—Consist of the ribs trimmed from the carcass or side with as little lean as possible. They are termed “full-sheet,” “half-sheet” and “back-bone” spareribs according as they are cut from full sides, bellies or backs respectively. They are essentially a fresh pork product and are sold in retail markets especially in fall and winter, for which purpose “half-sheet” ribs are principally used. They are packed in limited amounts in sweet pickle at times when the demand for fresh spareribs is dull; dry-salt spareribs are taken from dry-salt sides and bellies when making them into clear cuts after curing.
Curing Barrel Pork.
—Barreled or plain-pickled pork is packed in plain salt brine in tight barrels (eighteen feet × twenty inches) at 200 pounds net weight of cured pork per barrel (355 pounds gross). The strength of brine is varied somewhat according to the cuts of pork and their destination. The regulation of the Chicago Board of Trade governing standard barreled pork (except prime mess) is as follows: “Between October 1, and the last day of February, inclusive, 190 lbs., and between March 1st and September 30th, inclusive, 193 lbs., of green meat—shall be packed in each barrel, with not less than forty pounds of coarse salt and barrel filled with brine of full strength; or forty pounds of coarse salt and in addition thereto fifteen pounds of salt and barrel filled with cold water.” Standard prime mess pork is packed twenty pounds salt and twelve ounces of saltpetre per barrel, otherwise as above.