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Bacon, to Cut Up a Pig For

In a pig of fair size, the chine, which is excellent for roasting or boiling, is cut from between the sides or flitches as shown in the diagram; but if the pig is small the flitches should be divided down the chine. The shoulders may be left attached to the sides, or separated, according to the size of the pig. The legs are made into hams, and the sides form what is bacon proper. The head or cheek is either boiled, collared, or pickled. The inner fat is melted for lard; and the pieces cut off in trimming the joints are used for sausages, pies, brawn, and other purposes (see BRAWN, HAM, LARD, PIG'S CHEEK, PORK, etc.).