The pork leg, or fresh ham as it is commonly known, is separated from a pork side by a straight cut approximately perpendicular to a line parallel to the shank bones. The cut passes through a point which is not less than 1.4 inches (3.8 cm) and not more than 3.5 inches (8.8 cm) form…
The whole unsplit roasting pig has the head on, and may include the internal fat and the membranous portion of the diaphragm. If applicable other requirements of Item 400 also apply.
The carcass shall be dressed without the head and kidneys and be practically free of internal fat. Carcasses with a “stuck” shoulder are not acceptable. In addition, no other objectionable scores shall appear on the outside of the carcass. Unless otherwise pecified, the carcass shall be skin-on. It shall be split into reasonably uniform sides…
