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CHAPTER 5.
PORK.
- 1. Ham.
- 2. Pork Loin.
- 3. Port Chops.
- 4. Pork Shoulder
- 5. Belly
- 6. Head
- 7. Snout.
- 8. Shanks.
- 9. Feet.
Boiled, Fried and Salted Pork.
Also recipes for utilizing left-over pork.
Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light. Inferior pork has a yellow hide, smeary lard and very fat, dark meat.
Suckling pig is considered a delicacy in the kitchen. It is usually 2 or 3 weeks old.
Best Pieces for Roasts.
The leg, the pork loin, the slightly smoked rib piece, the fillets.
Small Pieces for Frying.
The cutlets, the fillets and ham slices.
Best Pieces for Stew.
The pork shoulder and fillets.
