_Spareribs._--Consist of the ribs trimmed from the carcass or side with as little lean as possible. They are termed “full-sheet,” “half-sheet” and “back-bone” spareribs according as they are cut from full sides, bellies or backs respectively. They are essentially a fresh pork product and are sold in retail markets especially in fall and winter, for which purpose “half-sheet” ribs are principally used. They are packed in limited amounts in sweet pickle at times when the demand for fresh spareribs is dull; dry-salt spareribs are taken from dry-salt sides and bellies when making them into clear cuts after curing. =Curing Barrel Pork.=--Barreled or plain-pickled pork is packed in plain salt brine in tight barrels (eighteen feet × twenty inches) at 200 pounds net weight of cured pork per barrel (355 pounds gross). The strength of brine is varied somewhat according to the cuts of pork and their destination. The regulation of the Chicago Board of Trade governing standard barreled pork (except prime mess) is as follows: “Between October 1, and the last day of February, inclusive, 190 lbs., and between March 1st and September 30th, inclusive, 193 lbs., of green meat--shall be packed in each barrel, with not less than forty pounds of coarse salt and barrel filled with brine of full strength; or forty pounds of coarse salt and in addition thereto fifteen pounds of salt and barrel filled with cold water.” Standard prime mess pork is packed twenty pounds salt and twelve ounces of saltpetre per barrel, otherwise as above. =English Meats.=--There is, at times, a demand in England for American pork products, and the English cuts, as well as their methods of curing in many cases, vary from the American methods on account of the natural fat hardness due to feeding and breeding, and to the fact that the English market is supplied chiefly from Denmark, Ireland and Holland, except as to the pigs raised locally. The result is that the cure of English meats is quite mild owing to non-exposure and prompt consumption. These conditions make it requisite that much care be taken in the production of meats shipped England. _Pumping._--It is usual to pump English meats with a pumping pickle of saturated brine, containing three ounces of saltpetre to the gallon. In pumping Cumberlands (Fig. 139) and shoulders, pump into the blood vein and under the blade, using one and one-half to two ounces of pickle in each place, and exercising care to lodge the pickle near the bone and away from the fat on the side of the meat. In pumping long cut hams, use ham pumping pickle and pump in the same manner as described for fancy hams. _Salting._--Imported English salt is invariably used. There are a number of standard brands, but the endeavor is to obtain a salt free from lime or magnesia compounds. The quantity should be exact. [Illustration: FIG. 139.--CUMBERLAND CUT.] [Illustration: FIG. 140.--LONG CUT HAM.] [Illustration: FIG. 141.--MANCHESTER HAM.]