_Rough Shoulders._--These are untrimmed shoulders as cut from the hog, separated from the side between the first and second ribs and with the jowl cut off square. _Regular Shoulders._--These are “cut as close as possible to the back part of the forearm joint without exposing the knuckle, (leaving two ribs on the shoulder) butted off square on top, the neck-bone and short ribs taken out, neck squared off, blood vein lifted and cut out, breast flap cut off on or above the knee joint.” They are made principally from hogs that are too heavy and rough for New York style shoulders, and at times when the supply of “picnics” exceeds the demand. Sausage Shoulders are regular-cut shoulders which are unsuitable for dry-salt or sweet-pickle because of being trimmed to remove bruises, cut from “shoulder stuck” hogs, or otherwise deficient, and are used for the purpose which their name indicates. Bladed Shoulders are cut the same as Regulars except the shoulder-blade is taken out and the corners rounded. _Picnics or Calas._--Formerly termed California hams--These are cut 2¹⁄₂ ribs wide, trimmed and packed as follows: “Shank cut off above the knee joint, trimmed as full on the face (lean surface) as possible, butt taken off to the edge of the blade, well rounded at the butt in the shape of a ham, breast flap taken off, and trimmed close and smooth, reasonably uniform in size, and to average, in lots, not to exceed 12 pounds. The lighter averages (4 to 8 pounds) are sometimes termed Boston Shoulders, and were formerly butted shorter than Calas and only slightly rounded. Skinned Picnics are made from the fatter grades of Picnics by removing the skin and trimming the fat off within one-half inch of the lean. They average 6 to 10 pounds. _New York Cut Shoulders._--These are cut two ribs wide, butted one inch from blade-bone, trimmed smooth, neck and breast flap cut off, and shank cut off between knee and brisket. 8 to 14-pound grades are made for domestic trade and the bulk weigh 10 to 12 pounds. _Skinned Shoulders._--These are cut similar to New York Cut Shoulders and in addition the skin is taken off down to the shank and the fat trimmed off close to the lean. They weigh 6 to 16 pounds, and are sold fresh, sweet-pickled and smoked. Skinned shoulders with the shank cut off close to the breast are termed “Chicago Shoulders,” or “Skinned Shoulders, hock off.” _Square or 3-Rib Shoulders._--These are cut three ribs wide, squared on all sides, neck-bones out, breast flap off, foot cut off at the knee joint, butted just above blade-bone, and so trimmed as to expose the lean as much as possible. This is the leading “English” shoulder cut, and is made in averages from 10 to 20 pounds.