Pork is good only in autumn and winter. A large part of the animal is so fat that instead of being sold fresh it is salted and sold as salt pork. The ribs and loin are the most desirable fresh cuts, being used either for roasts or chops. Care is needed to select a wholesome piece, suitable fresh pork having firm, clear and white fat and pink lean, while in the salted pork, one should select either a pinkish piece or one without color, a yellow appearance not being a good indication. A thick, mediumly fat piece of salt pork is better to buy than the thin flank pieces.
Bacon is secured by smoking the fat pork in addition to the salting process. It is a most digestible form of fat and is enjoyed by many who do not care for other forms of salt pork It is somewhat more expensive, salt pork selling for 11 to 15 cents, bacon for 15 to 18 cents per pound.
Sausages are made either of pork alone, or beef and pork, or of veal and pork together. Those sold in the market are usually put up in skins. In buying sausage one should be especially careful to buy a known and approved brand. Otherwise they are an untrustworthy form of meat, as fragments of all kinds are easily disposed of in this way. The price of sausage varies from 12 to 20 cents per pound.
Cuts Of Pork, U. S. Department Of Agriculture