Mess Pork is made from the sides of well-fattened hogs, split through the backbone, and cut in strips about six inches wide.

Mess Pork Short Cut is made from the backs of prime hogs, split through the backbone, backbone left in, and bellies taken off; cut into pieces six inches square.

Clear Back Pork is made from the fat part of the backs of prime hogs, being free from lean and bone, even in thickness, and cut into pieces about six inches square.

Family Pork Lean is made from the top of shoulders, when cut into California Hams. It has one-half of the blade bone in, and is about two-thirds fat, and one-third lean.

Clear Bean or Butt Pork is made from the fat cheek or jowl, cut square.

Clear Brisket Pork is made from the Briskets of prime medium weight hogs, ribs removed and pieces cut about five inches wide.

Rib Brisket Pork is made from the Briskets of prime medium hogs, ribs left in, and cut into pieces about five inches wide.

Loin Pork is made from the end of the back next to the Ham, with both lean and fat, and has a portion of the tail bone in.

Pig Pork: Light selected boneless Bellies cut into five inch pieces, trimmed square.

Belly Pork: Selected heavy weight Bellies, cut into five inch pieces, with ribs left in.

Extra Short Clear Pork is made from the sides of hogs, with the loin and backbone removed, and the Belly ribs left in, cut into strips five inches wide, squared at each end.

Lean End Pork is made from selected medium weight Rib Bellies, cut into strips five inches wide.