ulders (Fig. 31), or commonly called dry salted shoulders, are
cut off the sides between first and second ribs, so as not to expose
forearm joint. Shank cut off at knee joint. Neck bone taken out and neck
trimmed smooth. Shoulders butted off square at top. Made to average 12 to
14, 14 to 16, and 16 to 18 lbs. On the wholesale markets can usually be
bought at about the price per pound of live hogs.

HAMS.

American cut hams are cut short inside the haunchbone, are well rounded at
butt and all fat trimmed off the face of the hams to make as lean as
possible. See Fig. 32. Cut off above the hock joint. Hams are made to
average 10 to 12, 12 to 14, 14 to 16, 16 to 18, and 18 to 20 lbs.

PICNIC HAMS.

This is a contradictory term, for the picnic ham is in truth a shoulder.
Picnic hams (Fig. 33) are made from shoulders cut off sides between
second and third ribs. Shank bone cut off one inch above knee joint, and
neck bone taken out. Butt taken off through the middle of the blade and
nicely rounded to imitate a ham. Made to average 5 to 6, 6 to 8, 8 to 10,
and 10 to 14 lbs.

WILTSHIRE CUT BACON.

This cut (Fig. 34) is from hogs weighing about 150 lbs. Formerly the hair
was removed by singeing, but this method is not so much employed now. The
Wiltshire bacon is consumed almost entirely in London, Bristol and the
south of England generally.

[Illustration: FIG. 32. AMERICAN CUT HAM.]

[Illustration: FIG. 33. PICNIC HAM.]

STANDARD LARD.

The following is the rule in force at Chicago for the manufacture of
standard prime steam lard: Standard prime steam lard shall be solely the
product of the trimmings and other fat parts of hogs, rendered in tanks by
the direct application of steam and without subsequent change in grain or
character by the use of agitators or other machinery, except as such
change may unavoidably come from transportation. It must have proper
color, flavor and soundness for keeping, and no material which has been
salted must be included. The name and location of the renderer and the
grade of the lard shall be plainly branded on each package at the time of
packing.

NEUTRAL LARD.

This is made at the big packing houses from pure leaf lard, which after
being thoroughly chilled is rendered in open tanks at a temperature of
about 120 degrees. The portion rendered at this temperature is run into
packages and allowed to cool before closing tightly.

Lard stearine is made from the fat of hogs wh