Pork on the Farm - Killing, Curing and Canning

Focusing on the intricacies of pork production, this guide covers essential processes such as slaughtering, curing, and canning. It serves as an accessible resource for both current and aspiring farmers, featuring detailed sections on equipment, care of hogs, and specific techniques involved in processing pork. The book is richly illustrated and aims to enhance the understanding of proper methods in farming. Its reissue includes a new introduction, making it a valuable addition to agricultural literature, especially as vintage texts become rarer.