Danmarks Handel og Industri

7 Leichtgesalzene Speckseiten (Bacon). Starkgesalzene Speckseiten in Fässern. Geräucherter Speck. Schinken. Vorderblätter. Rücken- stück. Würste. Schweinefett in Kisten. Schweinefett in Blasen. Frischer und gesalzener Schlachtereiabfall. Köpfe. Füsse. Zungen. Nieren. Gedärme. Blasen. Bacon and other products of pigs are, next to butter, the most im- portant articles of export from Denmark. Of late years the production has increased rapidly; while the number of pigs in 1909 amounted to 1.467.822, the census taken on 15th July 1914 showed an increase of 1.028.739, viz, to 2.496.661 animals. At the same time the export of bacon has been steadily increasing. The following table will show the development of the export: 1913 1912 1911 1910 in tons in tons in tons in tons Bacon .. 123,180 119,140 111,260 94,290 Fresh pork 1,970 6.490 1,570 610 Hams 270 370 280 240 Salt pork in barrels 350 570 460 590 Other kinds of pork not fresh . 580 940 830 1,050 Total bacon and pork. . . 126,350 127,510 114,400 96,780 Heads and feet of pigs . 8,680 7,620 8,600 8,040 Liver, hearts, kidneys (plucks) . . 5,080 4,470 4,130 3,630 Intestines . 5,780 5,660 5,180 4,350 Guts . 1,360 1,340 1,150 950 Total Offal.. . 20,900 19,090 19,060 16,970 In 1913 the export of Danish bacon and pork reached the aggregate value of £ 8,900,000, as compared with £ 6,500,000 in 1910. Of the total export the United Kingdom absorbed 94 % in 1912 and 98 % in 1913. Half of the import of bacon to the United Kingdom comes from Den- mark. The quality of Danish bacon is therefore regulated to suit the English customers. One of the reasons why it is so much favoured, is that the pigs are slaughtered before they have grown too fat, and that the bacon is exactly as fat as is required to suit the English taste. The principal article exported to England is the so-called Wiltshire-cut bacon, whole sides with gammon and fore-end, slightly cured. It is generally smoked in England before it is sold to the consumers.