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

Author: Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-

Genre: Category: Cooking & Drinking

Language: English

License: Public domain

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

Amazon editions: https://www.amazon.com/s?k=Pork+Slaughtering%2C+Cutting%2C+Preserving%2C+and+Cooking+on+the+Farm+Cross&tag=cyberlibrar00-20

## Summary

Selection and Care of Animal before Slaughter 3 Preparing for Slaughter 4 Slaughter 7 Chilling the Carcass 35 Cutting 36 Freezing and Frozen Storage 53 Further Processing 54 Meat Cookery 62 Precautions 63 Other Publications 64

## Chapters

- [Part 1](https://www.cyberlibrary.org/en/books/pork-slaughtering-cutting-preserving-and-cooking-on-the-farm-62859/chapters/1/index.md)
- [Part 3](https://www.cyberlibrary.org/en/books/pork-slaughtering-cutting-preserving-and-cooking-on-the-farm-62859/chapters/3/index.md)