Page:Meier - The Art of German Cooking and Baking.djvu/83




 * 1. Ham.

2. Pork Loin.

3. Port Chops.

4. Pork Shoulder

5. Belly

6. Head

7. Snout.

8. Shanks.

9. Feet.

Also recipes for utilizing left-over pork.

Good pork from well fed yearlings is tender, light and not too fat. The fat or lard must be white, the hide light. Inferior pork has a yellow hide, smeary lard and very fat, dark meat.

Suckling pig is considered a delicacy in the kitchen. It is usually 2 or 3 weeks old.

The leg, the pork loin, the slightly smoked rib piece, the fillets.

The cutlets, the fillets and ham slices.

The pork shoulder and fillets.