Pork Production and Preparation - A Collection of Articles on Curing, Cuts, Slaughtering and Other Aspects of Meat Production from Pigs PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Pork Production and Preparation - A Collection of Articles on Curing, Cuts, Slaughtering and Other Aspects of Meat Production from Pigs PDF full book. Access full book title Pork Production and Preparation - A Collection of Articles on Curing, Cuts, Slaughtering and Other Aspects of Meat Production from Pigs by Various. Download full books in PDF and EPUB format.
Author: Various Publisher: Read Books Ltd ISBN: 1473394759 Category : Technology & Engineering Languages : en Pages : 187
Book Description
This vintage book contains a collection of articles pertaining to the production of pork, with information on curing, cuts, slaughtering, and many other aspects. These timeless articles contain a wealth of useful and interesting information, and are highly recommended for anyone occupied in the production of pork. Contents include: “A Manual on the Hog”, “Biggle Swine Book – Much Old and More New Hog Knowledge, Arranged in Alternate Streaks of Fat and Lean”, “Cashing in on Pork – A Modern Merchandising”, “Costs and Efficiency of Pig Production”, “Hogs”, “Home Pork Production”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on pigeons.
Author: Various Publisher: Read Books Ltd ISBN: 1473394759 Category : Technology & Engineering Languages : en Pages : 187
Book Description
This vintage book contains a collection of articles pertaining to the production of pork, with information on curing, cuts, slaughtering, and many other aspects. These timeless articles contain a wealth of useful and interesting information, and are highly recommended for anyone occupied in the production of pork. Contents include: “A Manual on the Hog”, “Biggle Swine Book – Much Old and More New Hog Knowledge, Arranged in Alternate Streaks of Fat and Lean”, “Cashing in on Pork – A Modern Merchandising”, “Costs and Efficiency of Pig Production”, “Hogs”, “Home Pork Production”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on pigeons.
Author: H Russell Cross Publisher: ISBN: Category : Languages : en Pages : 76
Book Description
From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon.For the home cook who wants to step up to the butcher block, this book is the perfect guide. Equal parts butchering handbook, cookbook, and food history book, Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce good servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.There's only one way to enjoy this book: Pig out!
Author: United States. Cooperative State Research Service. Current Research Information System Publisher: ISBN: Category : Swine Languages : en Pages : 940
Author: A. W. Fulton Publisher: Createspace Independent Publishing Platform ISBN: 9781540507532 Category : Languages : en Pages : 138
Book Description
This special re-print edition of A.W. Fulton's book "Home Pork Making: A Complete Guide For the farmer, the country butcher and the surban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product - from scalding vat to kitchen table and dining room" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Home Pork Making will shed considerable light on age old techniques of farm butchering and meat preservation. Chapters include Pork Making on the Farm, inishing off Hogs For Bacon, Slaughtering, Scalding and Scraping, Dressing and Cutting, What to Do With the Offal, Fine Points in Making Lard, Pickling and Barreling, Care of Hams and Shoulders, Dry Salting Bacon, Smoking and Smokehouses, Keeping Hams and Bacon, House Cuts of Pork, Discovering the Merits of Roast Pig, Recipes for Cooking and Serving Pork and others. Lavishly illustrated and a real treasury of practical old fashioned knowledge on butchering, smoking meat, bacon making and related topics. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
Author: Aliza Green Publisher: Quarry Books ISBN: 1610583930 Category : Cooking Languages : en Pages : 176
Book Description
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Author: Various
Author: Various
Author: H. Russell Cross
Author: 
Author: H Russell Cross
Author: United States. Cooperative State Research Service. Current Research Information System
Author: 
Author: United States International Trade Commission
Author: A. W. Fulton
Author: 
Author: Aliza Green