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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.

Best Pieces for Roasts.

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

Small Pieces for Frying.

The cutlets, the fillets and ham slices.

Best Pieces for Stew.

The pork shoulder and fillets.

Best Pieces for Boiling.

The belly, the hip-bone, (head, shoulder and marbled pieces.

Best Pieces for Smoking and Salting.

The hams, pork loins, smoked tenderloin, (called lachsschinken), the belly for lean bacon, the pork loin as fat bacon, tenderloin and shoulder.

For Gelatines.

The hide or skin and bones.

No. 1—PORK ROAST.

Quantity for 6–8 Persons.

 4 lbs. rib roast

 Salt

 6 pepper-corns

 2 cloves.

 1 onion

 1½ tbsps. of flour

 1 cup of cream

 1½ cups of water

 1 bay-leaf

Preparation:

No. 2—FRESH YOUNG LEG OF PORK FOR ROAST.