Home Pork Making

A practical manual presents step‑by‑step instruction for on‑farm pork production, from humane slaughter and scalding through dressing, cutting, and utilization of offal; it explains lard rendering, pickling and barreling, dry salting, smoking techniques and smokehouse design, and methods for curing and storing hams and bacon. The volume includes guidance on finishing hogs for desired qualities, controlling smoke and temperature, preventing pests in meat houses, descriptions of common packing‑house cuts, industry figures, and a collection of cooking recipes and serving suggestions. Emphasis is on economical, hygienic procedures accessible to farmers, butchers, and householders who wish to produce and preserve high‑quality pork products.