This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.
"Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm: Farmers' Bulletin Number 2265" offers a comprehensive guide to all aspects of pork production, from farm to table. Authored by H. Russell Cross, E. Curtis Green, Roger L. West and Anthony W. Kotula, this meticulously prepared republication delves into the traditional methods of hog butchering, meat preservation, and pork cooking that were essential skills for farmers.
Explore detailed instructions on the slaughtering process, proper cutting techniques, and various methods for preserving pork, ensuring a sustainable food source. This book provides insights into the historical practices of the pork industry and trade, emphasizing practical knowledge applicable to both small-scale farming and a deeper understanding of food production. Discover time-tested cooking methods, turning simple cuts of pork into delicious meals. Whether you're interested in animal husbandry, traditional cooking methods, or the history of the food industry, this bulletin offers a valuable resource on the complete cycle of pork production and utilization.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
