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The Pamphlet Collection of Sir Robert Stout: Volume 68

Pickled Pork

Pickled Pork.

The market has of late been short supplied with this article, and it is just possible that an outlet might be found here for suitably prepared shipments of New Zealand origin. The following are the regulations as to contents of casks, &c.:—
(a)Size: Each tierce must weigh 200lb net, and may be constructed on the same lines as those made for pickled beef.
(b)Contents: Each tierce must contain 50 pieces of pork, each weighing 4lb. These are to consist of 30 pieces ex backs and ribs (streaky part), and 20 pieces ex coarser parts, but no shin pieces will be accepted by buyers. Hams and shoulders will doubtless be disposed of locally.
(c)Quality must not be too fat, but it should rather he fat than lean.
(d)Preparation: We cannot well guide your friends in the various details necessary to the successful preparation of the article for sale in this market, but must leave them to arrange for the employment of someone practically expert in the preparation of pickled pork as sent forward to this country and elsewhere in large quantities from America and from Denmark.

Prices: At present these are unusually high. There is no American here. Danish is quoted at 75s per tierce of 200lb net. That quotation will not in all probability, be maintained, and must not in any way be accepted as an indication of the probable value of New Zealand produce. We cannot even estimate that until we have seen a shipment from your colony landed in satisfactory order. Not more than 10 tierces should form the experimental consignment.

—Yours,

Henry M. Paul,

Manager.