Best Pieces for Stew.
The pork shoulder and fillets.
Best Pieces for Boiling.
The belly, the hip-bone, (head, shoulder and marbled pieces.
Best Pieces for Smoking and Salting.
The hams, pork loins, smoked tenderloin, (called lachsschinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder.
For Gelatines.
The hide or skin and bones.
No. 1—PORK ROAST.
Quantity for 6–8 Persons.