Extra Short Clear Sides or “Extra Clears” are made the same as short clears except that the loin is also removed. They may be made from extra short ribs by cutting out the ribs. The pieces weigh 25 to 60 pounds, and must average not less than 30 nor more than 60 pounds to grade regular. _“English” Bacon Sides._--These so-called sides or long middles include both the side and shoulder, and in one instance (Wiltshires) the ham is also included. After arrival in Great Britain, they are usually made into “rolled sides,” which are dried for English trade, but in Scotland are usually smoked. “Wiltshire” Sides consist of the side, ham and shoulder left together in one piece; the blade-bone is taken out, foot cut off, the shoulder trimmed the same as “Cumberlands,” hip-bone taken out, not backstrapped, the belly trimmed smooth and even, and leg of the ham cut off below the hock joint. These sides average 40 to 70 pounds and are selected especially for thickness of lean meat with a light, even covering of fat from 1¹⁄₄ to 2 inches thick, not exceeding 1³⁄₄ inches in the best grades. They are made exclusively from choice lean bacon hogs, and are the highest grade of English bacon sides. [Illustration: FIG. 118.--SHORT RIBS. CUT FOR MESS PORK.] [Illustration: Heavy. Medium. Light. FIG. 119.--PORK LOINS.] “Cumberland Sides” have the end from which the ham is taken cut square; the leg cut off below the knee joint; the shoulder ribs, neckbone, back-bone and blood vein taken out; breast-bone sawed or cut down smooth and even with the face of the side; and should not be back-strapped or flanked. They are made from good and choice bacon hogs and average 20 to 60 pounds, but the bulk run 25 to 40 pounds. This is by far the leading export side cut, and being made in various grades and averages is suitable for converting into other English side cuts, such as “Yorkshires,” “Birminghams,” “Staffords.” [Illustration: Wiltshire. Cumberland. Dublin. Long clear. Yorkshire. Staffordshire. FIG. 120.--LONG SIDES.] Long Rib Sides are made from the same as Cumberlands except the shoulder bones are taken out and the leg cut off close to the breast. The average weight is 18 to 25 pounds. Long Clear Sides are cut the same as long ribs and in addition have the ribs taken out. For English trade, they are made from good bacon hogs weighing 120 to 160 pounds dressed, and the sides weigh 18 to 26 pounds. For regular Board of Trade delivery they must not average less than 45 pounds. The latter are used in domestic trade and Continental Europe, and are made from the heaviest bacon hogs and from comparatively lean butcher hogs. Extra long clears are made like long clears except that the loin is also removed. They are seldom used. “Dublin” Middles are thin lean sides cut like “Cumberlands” and in addition the leg cut off close to the breast. They are made from light, common bacon hogs and pigs. The sides weigh 12 to 20 pounds. See Fig. 120.