Salt pork or bacon, typically cut from the side of the pig.
- All the trimmings from the cutting table - from the hams, shoulders, and sidemeat or pork - go to the skinning table.
- Hams, shoulders, and sidemeat were cured for customers using each person's individual hogs and the first hams and sidemeat were cured in a converted outbuilding behind Carl's house.
- Jars or barrels would be stocked with sausage, headcheese and pickled pork, and hams, bacon and sidemeat were cured and hung from rafters for future use.
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