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Cutting up a Hog

The head should be taken off at the dotted line behind the ears as shown in the diagram. The curve, 1-2, is the line of cutting to get a shoulder of pork; 3, is the belly or bacon piece; 4, is the neck and long ribs or fore-loin; 5, the sirloin, called the hind-loin in pork; 6, is the ham. The other side اله 6 5 3 4