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The New Zealand Railways Magazine, Volume 14, Issue 3 (June 1, 1939)



When choosing pork, look for that with clear white fat and brownish lean ingrained with fat. The rind will be thin and the bone fine, but solid, in meat of good quality.

Spare Ribs.— Low in price, but much bone waste.

Hock.— Usually slightly salted and boiled.

Shoulder.— Lean like ham, but without the ham flavour and texture.

Loin.— The best roasting joint, but rather fat.

Leg.— The ham; the most economical roasting joint.

Back.— The back bacon is liked in some places, and costs a trifle more per lb. than side bacon.

Feet.—Pigs’ trotters; boiled and served hot or cold.

Tenderloin.— Best stuffed and baked.