_Boneless Rolled Hams._--These are made from sweet-pickled short-cut hams by lifting the skin, removing the surplus fat and the bone, and pressing or tying in the form of a roll with skin on. They are also made from skinned hams. 15 to 26-pound hams of first and second brands are used. These are usually prepared from cured hams. _Regular Long Cut Hams._--These are lean, long hams with only one-half to one and one-half inches of outside fat, and are “cut from the side by separating with a knife the hip-bone from the rump, properly rounded, foot unjointed at first joint below the hock.” They are not faced; and the butt end is left full, which gives it a flat, lean appearance. (Fig. 116.) Average weights are 10 to 20 pounds but usually above 14 pounds. This cut is made from good and choice bacon hogs. “Yorkshire” or “York” hams are cut slightly longer at the butt than regular, but are otherwise as described above. “Smithfield” or Virginia Style hams are long-cut and very lean, dry salt cured, long smoking, spiced, and “aged” for several months before using. They weigh 9 to 18 pounds. “Stafford” Hams are cut about two inches shorter at the butt end than regular long-cut hams, hench-bone taken out exposing the socket joint, and foot cut off at the first joint below the hock. They are cut from good and choice bacon hogs and cured for English trade. This grade is made principally from 14 to 18-pound hams. See Fig. 116. “Manchester” Hams are a very lean grade of long-cut hams comparatively flat in shape, butted like “Staffords,” and averaging 14 to 18 pounds. See Fig. 116. “Italian” Hams are very thin, long hams, of 9 to 18-pounds average, and of common to good quality. The hench-bone is removed as from “Staffords,” the leg is left extra long, the butt trimmed like American or short-cut hams, the ham pressed flat, dry-salt cured, smoked dark and seasoned with pepper. See Fig. 116. Numerous other styles of grades of hams which were formerly packed in large quantities, especially for export trade, are no longer made or used sufficiently to be regarded as standard products. =Side Meats.=--This class includes various grades and cuts of Short Ribs, Short Clears and “English” Bacon Sides.