. Canadian grocer January-March 1918. belly is a primeone it will be trimmed down square forthe best grade of bacon; the edges areremoved and anything like rough meattaken off. Select bellies weighing from 5 to 10pounds, trimmed as described, gothrough as the fancy or select grade ofbreakfast bacon. They are carefullyselected, dry cured in air-tight boxesand smoked lightly. The second gradeincludes bellies which may be too fat forfancy bacon or which lack the neces-sary firmness of flesh and thin smoothskin. They weigh eight to twelvepounds. Inferior Grades and Their Market The third grade is
. Canadian grocer January-March 1918. belly is a primeone it will be trimmed down square forthe best grade of bacon; the edges areremoved and anything like rough meattaken off. Select bellies weighing from 5 to 10pounds, trimmed as described, gothrough as the fancy or select grade ofbreakfast bacon. They are carefullyselected, dry cured in air-tight boxesand smoked lightly. The second gradeincludes bellies which may be too fat forfancy bacon or which lack the neces-sary firmness of flesh and thin smoothskin. They weigh eight to twelvepounds. Inferior Grades and Their Market The third grade is made from thewide-cut belly from carcases whichare not so select as either of the otherbrands; this bacon is not trimmed close-ly and will weigh anywhere from 16 to20 pounds. It is not treated with thespecial cave that is given the fancy Cut on the left illustrates the back ba-con : the one on the right is fancy sidebacon, and the centre the second orthird grade side bacon, usually the lat-ter. All pictures were taken prior brands during the curing process and istherefore much cheaper in price. There are also grades that are knownas dry salt bellies, and sweet pickledbellies, the former are from heavier orpoorer quality carcases and range any- Various views of high-grade sides of cured bacon.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsuperma, bookyear1918
