Chine of Pork

A chine of pork is that part which is cut from a bacon-hog (from the upper part of the spine), between the shoulders; it consists of more fat than lean, and is merely salted for about ten days in common brine; it is to be cooked by boiling it in plenty of water similarly to bacon, and served up garnished with greens, as an accompaniment to roast turkey, &c.