The fat is removed from the loin and ribs, and these are sold for roasts or chops; the fat is pickled and used for salt pork.
The head is used for making souse and cheese.
The feet are sold fresh or pickled.
The brains, livers, and kidneys are also used the same as those of beef.
Poultry and Game
Poultry includes all domestic birds.
In buying poultry, select birds which have been freshly killed and hand-picked.
Pin feathers are found on young birds, and hairs on older birds. The birds should be short and plump, with considerable meat on the breast, fat, but not too fat.
Young birds have the cartilage at the end of the breastbone soft and pliable.