Farmer, Fannie Merritt. The Boston Cooking-School Cook Book. Columbia Encyclopedia World Factbook American Heritage Coll.
PORK is the flesh and fat of pig or hog.
Different parts of the creature, when dressed, take different names. The chine and spareribs, which correspond to the loin in lamb and veal, are used for roasts or steaks. Two ribs are left on the chine. The hind legs furnish hams. These are cured, salted, and smoked.