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

by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West

EN·~1 hours·1 chapter

Chapters

1 total

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

1:05:48

Description

A clear, step‑by‑step guide for anyone who wants to raise a hog and turn it into a family pantry staple, this book walks readers through everything from choosing a healthy animal to the basics of handling it before the day of processing. It explains how to spot signs of illness, the importance of a calm, well‑fed hog, and the simple preparations that keep meat quality high. Practical tips on penning, fasting, and avoiding stress help ensure a cleaner, brighter cut of pork.

The second half shifts to the actual work of slaughter, cutting and preservation, offering detailed advice on selecting a safe site, gathering the right tools, and managing waste. Readers learn the standard yields for each major cut, how to trim and store meat safely, and even get straightforward cooking ideas to make the most of their harvest. The tone remains approachable, making a traditionally complex task feel manageable for the home farmer.

Collections

Browse all

🍽️

Cooking & Drinking

453 titles

🛠️

How To ...

2323 titles

Details

Language

Duration

~1 hours (63K characters)

Series

United States. Department of Agriculture. Farmers' bulletin no. 2265

Publisher of text edition

Project Gutenberg

Credits

Produced by an anonymous Project Gutenberg volunteer.

Release date

2020-08-05

Rights

Public domain in the USA.

Source

https://www.gutenberg.org/ebooks/62859

Subjects

Pork Meat cutting Slaughtering and slaughter-houses Pork industry and trade SF

About the authors

H. Russell Cross

Known for a long career in meat science and food safety, this Texas A&M professor helped shape how the meat industry approaches quality, inspection, and consumer safety. His writing draws on decades of work in research, teaching, government service, and industry leadership.

View all books

E. Curtis Green

Known for practical USDA home-processing guides, this writer helped turn meat science and marketing know-how into clear advice for farmers and home cooks. The surviving record is thin, but the work itself suggests a strong focus on useful, step-by-step instruction.

View all books

William R. Jones

A pioneering Black theologian and philosopher, he challenged easy answers about God, suffering, and justice. His work helped open new space for rigorous debate in Black theology and the philosophy of religion.

View all books

Anthony Kotula

A longtime food scientist and editor, he helped shape a wide-ranging look at meat, poultry, and seafood technology for students and professionals alike. His work brings together research, industry know-how, and a practical interest in how muscle foods are produced and evaluated.

View all books

R. L. (Roger Lawrence) West

b. 1945

Best known as a coauthor of practical farm guides preserved by Project Gutenberg, this writer helped turn hands-on livestock know-how into clear, usable advice for everyday readers.

View all books