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Index
PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm
CONTENTS
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
Health
Animal Care
Animal Type and Meat Yield
PREPARING FOR SLAUGHTER
Site Selection
Waste Disposal
Slaughter Equipment
SLAUGHTER
Stunning
Bleeding
Hair or Skin Removal
Evisceration
Splitting and Head Removal
Examining the Carcass
CHILLING THE CARCASS
CUTTING
Carcass Cutting Equipment
Cutting the Carcass
Wrapping
FREEZING AND FROZEN STORAGE
FURTHER PROCESSING
Curing Pork
Dry Curing
Sweet Pickle Cure
Pumping Hams and Shoulders
Smoking
Canning
Lard Rendering
Fresh Sausage
Scrapple
Headcheese
Panhas (pon-hos)
Pickled Pigs’ Feet
MEAT COOKERY
PRECAUTIONS
The Law
OTHER PUBLICATIONS
Transcriber’s Notes.
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