Release date is 2010-05-18

Introduction -- Pork making on the farm -- Finishing off hogs for bacon -- Slaughtering -- Scalding and scraping -- Dressing and cutting -- What to do with the offal -- The fine points in making lard -- Pickling and barreling -- Care of hams and shoulders -- Dry salting bacon and sides -- Smoking and smokehouses -- Keeping hams and bacon -- Side lights on pork making -- Packing house cuts of pork -- Magnitude of the swine industry -- Discovering the merits of roast pig -- Recipes for cooking and serving pork.

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"Home Pork Making" by A. W. Fulton is a comprehensive guide on the art of raising and curing pork, written in the early 20th century. This book serves as a practical manual for farmers, country butchers, and suburban dwellers, providing detailed instructions on hog slaughtering, curing, and preserving pork products. It addresses a range of topics from the initial slaughter to the preparation of various pork dishes, emphasizing the value of homemade pork in an era when commercial packing houses dominated the market. The opening of the text sets the stage for a nostalgic reflection on the traditional practices of pork making, which have been overshadowed by industrial methods. Fulton discusses the dwindling art of home pork production, yet highlights the potential benefits for farmers who choose to engage in this practice for personal use and profit.The introduction clarifies the book's aim to educate readers on every step of the pork-making process, catering to both novices and those seeking to refine their techniques. It promises practical advice, recipes, and methods for utilizing every part of the hog, thus promoting a sustainable approach to farming and food production. (This is an automatically generated summary.)

Original publication data not identified