Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm

PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm

Cross, H. Russell
Green, E. Curtis
Jones, William R.

Hardcover

Business GeneralCookbooks GeneralAgriculture

ISBN10: 1023531593
ISBN13: 9781023531597
Publisher: Anson Street Press
Published: Mar 29 2025
Pages: 132
Weight: 0.80
Height: 0.38 Width: 6.14 Depth: 9.21
Language: English

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.

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