Home Pork Making

This practical handbook revives the nearly forgotten craft of farm‑yard pork processing for anyone who raises a few hogs or simply wants to understand where their meat comes from. Written at the turn of the twentieth century, it walks the reader through each stage—from choosing the right time to slaughter, through scalding, singeing, and careful dressing—to the many ways every part of the animal can be turned into something edible. The tone is straightforward, offering clear explanations of tools, temperatures, and timing without assuming prior expertise.

The book continues with detailed sections on preserving the harvest: curing bacon, brining hams, rendering lard, and building a modest smokehouse, plus recipes that turn the finished product into classic meals. Historical notes on market prices and the rise of large packing houses give context to the farmer’s small‑scale operation, while tips on off‑cuts and household uses show how nothing is wasted. Altogether, it serves as both a hands‑on manual and a snapshot of rural food traditions for modern listeners curious about heritage cooking.