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

The guide presents practical, step-by-step instructions for home pork production, beginning with selecting and caring for healthy hogs and preparing for humane slaughter. It details slaughter and evisceration procedures, carcass chilling, and trimming, with photographs and diagrams to clarify key steps. Subsequent sections explain cutting into wholesale and retail portions, freezing and frozen storage recommendations, and further processing techniques such as curing, smoking, and sausage making. The closing material offers meat cookery guidance and safety precautions, emphasizing hygienic practices, appropriate temperatures, and equipment choices to minimize contamination and spoilage.