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Pork (A-Back lean part for roast)
A-Back, lean part for roast.
B-Loin, for roast.
C-Bacon, to be cured.
D-Shoulder, to be cured.
E--Ham, to be cured.
“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.
Home › How To Cut And Cure Meats › Pork (A-Back lean part for roast)
A-Back, lean part for roast.
B-Loin, for roast.
C-Bacon, to be cured.
D-Shoulder, to be cured.
E--Ham, to be cured.