Rensselaer Union, Volume 8, Number 9, Rensselaer, Jasper County, 18 November 1875 — The French Way of Salting Pork. [ARTICLE]

The French Way of Salting Pork.

Bacon is almost the only meat ever tasted by hundreds of thousands of Frenchmen, and they have become connoisseurs in the method of preparing it. As soon as the pig is killed it is always singed, not scalded; the qar-cass- being placed upon a bundle of straw and the fire set to it to windward. As one side is singed the pig is turned over; and if any bristles remain they are burnt' off with wisps of blazing straw. Next it is brushed and scraped with a knife, and Washed clean with cold water. After cutting it open the “ fry” is placed into water to be cleansed from blood, and afterward it is speedily cooked. Some persons will leave the open carcass to cool all night; while others kill by’ early dawn and cut up in the evening, by candlelight, to save time. The pig is cut up into convenient pieces, of from three to five pounds each, reserving the hams, feet, heads and tails for special treats; also a few roasting pieces and some sausage-meat. The feet are then boiled tender and broiled as tidbits. For a pig weighing 200 pounds take thirty pounds of common salt, a quarter of a pound of saltpeter, two ounces of ground pepper and four ounces of ground allspice and cloves mixed together. Stir these ingredients up well and rub eaclf piece of pork, whether it is to be salted or smoked; then sprinkle the mixture over the bottom of the tub %nd put in a layer of meat, sprinkling it with the salt and spices; and do so until it is all packed, covering the upper layer thickly with the salt. Cover up closely and it will keep perfectly and be more toothsome than pork pickled in the common way.— N. Y. Independent.