51. The ribs and the loin cut in one piece are shown in Fig. 18. From this piece are obtained the most desirable chops and roasts. When a roast is desired, the rib bones are removed from the rib cut, which then resembles the piece shown in Fig. 19. Directly under the backbone in these cuts is the tenderest piece of pork to be had. When this is removed in one piece, it is, as in beef, called the tenderloin. Very often, however, it is left in to be cut up with the rest of the loin.
52. The middle cut is commonly used for bacon, while the belly is most suitable for salt pork. These two cuts consist of large quantities of fat and only narrow layers of lean. They are especially valuable for enriching and flavoring foods, such as beans, that are neither rich in fat nor highly flavored.
53. The hind leg, or untrimmed ham, just as it is cut from the carcass, is shown in Fig. 20. When this piece is trimmed and ready for curing or for roasting, it appears as shown in Fig. 21. As will be noticed, the outside skin, or rind, is not removed from either the shoulder or the ham.
54. TABLE OF PORK CUTS.--As is done in explaining the meats that have been considered previously, there is here presented a table, designated as Table III, that gives the names of the pork cuts and the uses to which they may be put. This table will assist the housewife materially in learning the names and uses of the various cuts of pork.
TABLE III
NAMES AND USES OF PORK CUTS
| NAMES OF CUTS | USES OF CUTS |
| Head | Headcheese, boiling, baking |
| Shoulder | Steaks, roasting, curing, smoking |
| Spareribs | Roasting, boiling |
| Belly | Salt pork, curing |
| Middle cut | Bacon, curing, smoking |
| Ribs | Chops, roasting |
| Loin | Chops, roasting |
| Ham | Roasting, curing, smoking |
| Back fat | Lard |
| Hock | Boiling, making jelly |
| Internal organs and trimmings | Sausage |