Pork on the Farm - Killing, Curing and Canning

This vintage book contains a detailed and comprehensive guide to pork production, with information on slaughtering, curing, and canning. A highly accessible and profusely illustrated handbook, “Pork on the Farm” will be of considerable utility to both existing and prospective farmers, and would make for a worthy addition to collections of allied literature. Contents include: “Importance of Proper Methods”, “Equipment”, “Medium Weight Hogs most Desirable for Slaughter”, “Care of the Hogs just before Slaughter”, “Sticking”, “Scalding”, “Scraping”, “Removal of Internal Organs”, “Chilling the Carcass”, “Care of the Internal Organs”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on farming.