Home Pork Making
Home Pork Making by A. W. Fulton, published by CreateSpace Independent Publishing Platform on October 14, 2015, is an informative guide that explores the traditional practices of hog killing and pork making. In a time when large packing establishments dominate the market, this book emphasizes the importance of these nearly lost arts for both farmers and townspeople. With 80 pages of content, it aims to equip readers with the knowledge to produce fresh and cured pork for personal use and to meet the demands of those who appreciate homemade pork products.
Readers will find practical insights into the processes involved in raising and processing pigs, highlighting the benefits of self-sufficiency in pork production. The book addresses the needs of modern farmers and urban dwellers alike, providing guidance on how to effectively manage small-scale pork production. By focusing on the merits of country-style pork, Fulton encourages a return to traditional methods that not only enhance personal consumption but also offer opportunities for local sales. This edition is presented in English and is designed for those interested in literature and fiction, particularly within the classics genre.
Official synopsis Publisher
Hog killing and pork making on the farm have become almost lost arts in these days of mammoth packing establishments which handle such enormous numbers of swine at all seasons of the year. Yet the progressive farmer of to-day should not only provide his own fresh and cured pork for family use, but also should be able to supply at remunerative prices such persons in his neighborhood as appreciate the excellence and general merit of country or “homemade” pork product. This is true, also, though naturally in a less degree, of the townsman who fattens one or two pigs on the family kitchen slops, adding sufficient grain ration to finish off the pork for autumn slaughter.
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