Besides these joints, the following parts of the pig are sold for food:—
(7) Head, also known in various parts of the country as "cheek," or "chopper." Weighs 5 lb. to 6 lb. and can often be bought very cheap. Is generally slightly salted and made into brawn. Can also be collared or boiled.
(8) Feet, or pettitoes.—Generally boiled and served hot or cold. Not unfrequently they are boned and stuffed.
(9) Liver, sweetbread, and some of the inside fat are often sold together under the name of pig's fry.
(10) Lard.—Any part of the fat is melted down and sold in bladders, tubs, or by the pound, for pastry making, frying, etc. The lower the heat at which it is melted the smoother and less granulous it is. Occasionally it is said to be mixed with flour or starch. Much is imported annually from America. It has a lower melting point than beef or mutton fat and—partly for that reason—is less suitable for frying than other fats. It is better adapted for making pastry.
TABLE OF THE RELATIVE VALUE OF VARIOUS JOINTS OF PORK
Showing the Actual Cost of the Eatable Portions, after deducting Bone, Skin and Waste, and Loss by Weight, by different Modes of Cooking.
In the following tables the different parts have been carefully tested with the view of finding out which are really the most economical. It will be seen that the leg of pork wastes less than the loin, and that the best part of bacon is the cheapest when boiled.
|Name of Joint.||How usually
|Cost per lb.|
|Leg of pork||Roasted||6||8||4||9||4¾||0||9||1||1|
|Loin of pork (hind)||Roasted||4||3||2||7||6½||0||10||1||4¾|
|Liver and fry||Fried||1||10||1||1||5½||0||6||1||1¾|