PN-5385
Figure 85.—Boneless, tied Boston shoulder.
Separate the spareribs from the belly by cutting closely underneath the ribs beginning at the flank end of the ribs ([fig. 86]).
PN-5386
Figure 86.—Removing spareribs.
Prepare a bacon side from the belly by first trimming the lean at the shoulder end approximately the same thickness as the lean in the area where the spareribs were removed. Remove any thin or ragged pieces of lean. Turn the belly over and press it flat. Remove the lower edge by a straight cut, parallel to the cut separating the belly from the loin and just inside the teat line on gilt and barrow bellies ([fig. 87]). Any enlarged or dark mammary glands should be removed. Trim the flank edge at a slight angle so the bacon side is approximately 1 inch longer on the midline edge—the side opposite the cut made to separate the loin from the belly. This extra length will compensate for differences in shrinkage during curing.