The yields of cuts from Wiltshire bacon sides in relation to length and other carcass measurements

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Abstract
1. Judges' scores for the ‘proportion of cuts’ of bacon sides were related to the length and to the ratio of the length and depth of the sides, but not to the weight of the fore-end. 2. In two investigations involving six hundred and eighty sides of bacon, length showed little relation to the yields of the major wholesale cuts or to measures of value based upon them, although in one analysis longer sides tended to have lighter fore-ends. Fatter sides tended to be heavier in the back and lighter in the fore-end and gammons than leaner sides of the same weight.