Brisket pork rib is made by cutting a five-inch strip from the brisket end of heavy rib bellies (fourteen to twenty pounds average) and packing like other barreled pork. The pieces average about four pounds each. This cut is made only when it is desired to reduce the weight of heavy bellies. Clear brisket pork is made in the same manner as the above except the pieces are cut from clear bellies. Fancy clear pork is a strip cut from the brisket end of fancy breakfast bacon bellies, averaging one to one and one-half pounds per piece. Lean belly pork consists of lean clear bellies, thirteen to fifteen pounds average, cut into three pieces each and barreled in plain pickle. _Back Pork._--Regular back pork (short cut mess, or family back pork) is “made from the backs of well-fatted hogs, after bellies have been taken off, cut into pieces of about six pounds each, and in all other respects to be cut, selected and packed in the same manner as mess pork.” This cut contains the loin, back-bone and back ribs, with tenderloin out, and the pieces are cut six inches wide, averaging four to six pounds. Clear back pork is “made from the backs of heavy, well-fatted hogs, after bellies have been taken off, and back-bone and ribs taken out, cut into pieces of about six pounds each, and in all other respects to be packed in the same manner as mess pork.” In other words, it consists of short clear backs cut into strips about six inches wide, and is the same as regular back pork with the rib removed. It is sometimes called loin clear pork. The pieces average two to seven pounds. Fat back pork or short cut clear pork is made from short fat backs by cutting them into five-inch strips. The pieces average from two to seven pounds and are packed like mess pork. Ham butt pork (loin end or rump pork) consists of triangular pieces cut from the ham end of short clear backs or sides and includes a portion of the tail-bone. It is made when cutting short-cut harps and “English” sides, or when it is desired to reduce the weight of heavy sides or backs. It is packed in barrels, the pieces averaging three to four pounds. _Shoulder Pork._--Consists of the following products made from shoulders and butts: Extra prime pork is “made from heavy untrimmed shoulders cut into three pieces, the leg to be cut off close to the breast, and in all other respects to be cut, selected and packed in the same manner as mess pork.” The pieces average about four pounds. This and the preceding cut are not used as extensively as formerly. Boston style butt pork is made from Boston style butts averaging four to seven pounds, packed in plain pickle. Bean pork or clear butt pork is made from the jowl or fat cheek of the hog, cut square, trimmed smooth and averaging three to four pounds, packed in plain pickle.