Definition of Side of pork

1. Noun. Dressed half of a hog carcass.

Generic synonyms: Side, Side Of Meat
Terms within: Flitch, Side Of Bacon
Specialized synonyms: Pork Belly

Lexicographical Neighbors of Side Of Pork

side dishes
side door
side drum
side effect
side effects
side entrance
side grafting
side horse
side issue
side issues
side judge
side netting
side of bacon
side of beef
side of meat
side of pork (current term)
side order
side orders
side out
side plate
side pocket
side puck
side road
side scroller
side scrollers
side show
side street
side streets
side surf
side swimmer

Literary usage of Side of pork

Below you will find example usage of this term as found in modern and/or classical literature:

1. The New International Encyclopaedia by Herbert Treadwell Wade (1922)
"5 and 6 show the relative positions of the cuts in a dressed side of mutton or lamb and in a live animal. The method of cutting up a side of pork differs ..."

2. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1919)
"The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists ..."

3. Primary Studies for Nurses: A Text-book for First Year Pupil Nurses by Charlotte Albina Aikens (1915)
"CUTS OF PORK The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed ..."

4. The Canadian Settler's Guide by Catherine Parr Strickland Traill (1857)
"Having taken off the hams from a side of pork, chop the rib-bones close to the back, so as to remove the back-bone the entire length of the side. ..."

5. Central Criminal Court. Minutes of Evidence by Great Britain Central Criminal Court, Henry Buckler (1836)
"On the 9th of March I waa in Wentworth-street, about ten minutes after eleven o'clock, and saw the prisoner carrying a side of pork, in two cloths, ..."

6. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists ..."

7. Foods and Their Adulteration: Origin, Manufacture, and Composition of Food by Harvey Washington Wiley (1907)
"The method of cutting up a side of pork differs considerably from that employed with other meats. A large portion of the carcass of a dressed pig consists ..."

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