Under the name of fresh pork is comprised generally all the lean and fresh parts of the pig destined to be roasted or broiled, particularly the cutlets, the loin and small fillet. The loin is the fleshy part between the cutlets and the ham; it furnishes an excellent roast. The "filet mignon" as the French call it, is the long and narrow fleshy part under the kidney along the dorsal spine known to us as the pork tenderloin. It is the most delicate morsel of pork and weighs from half to a pound in weight.

Hams

Nearly always entire hams are salted (cured); sometimes they are used for cooking after several days caring; sometimes for smoking or preserving a longer or shorter time; sometimes they are boned and used for the manufacture of different kinds of sausages.

Shoulders

These are used to make rolled or boned hams; sometimes they are cured and smoked, and are then called fore hams or California hams; most often they are used for the manufacture of sausages.

Caul

The caul is mostly used for wrapping around different stuffed pieces such as truffled feet, stuffed cutlets, flat sausages, broiled livers, etc.

Fresh Lard-Back Fat-Larding Pork

Fresh lard or back fat. The fat between the skin and the flesh is called fresh lard or simply lard. There are two kinds, melting fat and hard fat; the first, or that nearest the flesh, is easily known by the touch; it yields to a moderate pressure of the fingers, and is used for making lard. The other, or hard fat, adheres to the skin and is not easy to melt; it is used for larding and in the preparation of a great number of products in the pork butchers' trade.

Kidney Fat

-Is the fat that covers the kidney and tenderloin; it is used for fine forcemeats and in black puddings, to which it gives a delicate taste. From this fat also is obtained a very fine white lard superior to ordinary melted lard.

Gut Fat

The fat that adheres to the intestines. If melted alone, lard of second quality is produced; more often it is melted with other lard so as to produce lard of ordinary quality.

Lungs, Liver, Heart, Kidneys, Brain, Spleen

The lungs and liver form part of the ingredients of various kinds of sausages, liver pates, broiled and fried liver, etc. The heart, kidneys and brain are prepared by the culinary processes which are used for other similar pieces of butchers' meat. The spleen is generally used in sausages of an inferior quality.

Stomach

Comprises the small intestines, the coecum, the colon and the rectum. The small intestine is used as a casing for different kinds of sausages, black pudding (boudin noir) etc. The coecum, called also the bag or pocket, is used, as also the colon and the rectum and fat end for the packing of different sausages to keep, and for the making of stuffed chitterlings. The stomach or paunch requires long cooking, after which it is used in common sausages and chitterlings.