Pork Slaughtering, Cutting, Preserving and Cooking

This special edition of 'Pork Slaughtering, Cutting, Preserving and Cooking' was written by the U.S. Department of Agriculture, and first published in 1981. This book features chapters on Selection and Care of Animal Before Slaughter, Slaughtering, Chilling the Carcass, Cutting, Further Processing, Meat Cookery, Precautions and more. A wonderful gift for anybody who wants to feed their family a healthier quality meat, and take another step on the road to self-sufficiency. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed.